Pumpkin bread with grilled halloumi, coleslaw & apple

Created byFrederik Vallentin

Ingredients(for 1 serving)

200 g halloumi

50 g red cabbage, grated

50 g carrot, grated

½ apple, sliced

1 lemon, zest and juice

20 g mustard dressing

extra: spring onions, chopped

Difficulty

Basic

Cooking time

10 + 10 min

Price range

Our pumpkin breads - better known as Rose Roll Pumpkin - contain not only wheat, but also pumpkin seeds. This gives them an unbelievably rich, nutty flavour. Sumptuous in autumn and all year round. Especially when paired with refreshing ingredients like apple.

Setup

< Max 1 day in advance >

Make the coleslaw: mix the red cabbage with the carrot, apple and mustard dressing. Flavour with lemon juice, salt and pepper. Store in the fridge.

< Max 4 hours in advance >

Defrost and bake the Rose Roll Pumpkin as indicated on the packaging. Remove from the oven and leave to cool on a wire rack.

Preparation

Cut the halloumi into slices, coat with olive oil and grill for 1 to 2 minutes per side in a hot pan or griddle.
Cut the freshly baked
Rose Roll Pumpkin. Open and assemble your roll: first the coleslaw, then the halloumi.
Top with the spring onion and a sprinkling of salt and pepper.
Serve immediately!

Tips from the chef

Tip 1

"The Rose Roll Pumpkin contains pumpkin seeds that not only go well with halloumi, but also with other cheeses like camembert, Emmentaler and fresh goat’s cheese.”

Tip 2

“Like your halloumi crispy? Dip it in flour first. After grilling, garnish the halloumi with lemon zest and serve immediately, otherwise it will become too hard/chewy.”

Tip 3

“Want to make your own mustard dressing? Mix 20 grams of mayonnaise and 20 grams of sour cream with 10 grams of mustard. Add vinegar, lemon or honey to taste. Also tastes great with garlic or shallots.”

Did you know?

Rose Rolls are baked on stone, giving them an extra crispy crust and a wonderful, tender inside. We offer small and large Rose Rolls. The small rolls (55 g) will go down a treat at your buffets or catered events; the large rolls (110 g) we use in this recipe are more suitable for breakfast, brunch or lunch.