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15 • minutes
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1 • serve
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Open Sandwich – Pumpkin and halloumi

5/5 (2)


  • tick4 slices pumpkin, cut into pieces, skin removed
  • tick1 tbsp Chantal Organics Coconut Oil, melted
  • tick25g butter
  • tick4 slices of halloumi cheese
  • tick2 slices soy and linseed toast bread (we love Bürgen)
  • tick2 tbsp cream cheese
  • To serve
  • tickA drizzle of balsamic vinegar glaze
  • tick1 tsp FreshLife sesame seeds, toasted (we love FreshLife)
  • tickBasil leaves (we love Superb Herb)


  • Step 1.

    Preheat the oven to 180 degrees celsius. Line an oven tray with baking paper. Place the pumpkin pieces onto the tray and drizzle with oil. Cook for 25–35 minutes until golden.

  • Step 2.

    Heat a frying to a medium high heat. Add the butter. Once melted add the slices of halloumi. Cook for 1–3 minutes each side until golden and crispy.

  • Step 3.

    Toast Bürgen bread to your liking.

  • Step 4.

    Spread the cream cheese over each slice of toast. Add the sliced pumpkin and halloumi.

  • Step 5.

    Generously drizzle over the balsamic glaze. Sprinkle sesame seeds and basil over the top.

  • Tip:

    To save time, use leftover roast pumpkin.

Chantal Organics Products used

Coconut Oil

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