for 8 pieces

Bread

8 slice

nut bread (approx. 400 g)

Squash

300 g	squash (e.g. red kuri), peeled, cut into approx. 2 cm cubes
1 tbsp	olive oil
1	red chilli, deseeded, finely chopped
1	garlic clove, squeezed
½ tsp	salt

To roast

200 g

halloumi, cut into 8 slices

Bruschetta

1 tbsp	pumpkin seed oil
1 tbsp	pumpkin seeds, coarsely chopped
a little	sea salt

How it's done

Bread

Place the slices of bread on a baking tray.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 220°C. Remove from the oven.

Squash

Place the squash on the baking tray lined with baking paper. Mix the oil, chilli, garlic and salt, spread on top of the squash, mix.

To roast

Approx. 25 mins. in the centre of the oven. Remove, place the cheese on the tray alongside the squash, return to the oven for approx. 5 mins.

Bruschetta

Spread the halloumi on top of the toasted bread, add the squash, roughly mash with a fork, drizzle with oil. Sprinkle with pumpkin seeds and fleur de sel.

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