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Sheet-pan panzanella with kale and halloumi
Ingredients
Utensils
oven, cutting board, knife, 2 bowls (small), paper towels, baking sheet, fine grater, whisk, sieve
Nutrition per serving
Step 1/4
- 1 red onion
- ½ lemon
- ½ tsp sumac
- salt
- sugar
- 50 ml water (hot)
- oven
- cutting board
- knife
- bowl (small)
Preheat the oven to 200°C/390°F top/bottom heat. Peel red onion, cut in half and slice into thin half moons. Place in a small bowl and marinate with the juice of half a lemon, half the sumac, a pinch of salt, sugar, and warm water. Then set aside to marinate.
Step 2/4
- 400 g Hokkaido pumpkins
- 200 g halloumi
- 150 g kale
- 2 pita breads
- 3 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika powder
- ½ tsp chili flakes
- pepper
- paper towels
- baking sheet
- bowl (small)
Cut pumpkin and halloumi into bite-sized cubes and pat halloumi dry. Remove hard stems from kale and roughly pluck. Cut or tear pita bread into bite-sized pieces. Transfer everything to a baking tray. In a small bowl, mix half the olive oil, cumin, smoked paprika powder, chili flakes, salt, and pepper. Drizzle the marinade over the ingredients on the tray and mix well. Transfer to the preheated oven and roast for approx. 18–20 min. until everything is lightly browned but the kale is not too charred.
Step 3/4
- ½ lemon
- 3 tbsp olive oil
- ½ tsp sumac
- ½ tsp dried mint
- sugar
- salt
- pepper
- fine grater
- whisk
Meanwhile, prepare the dressing in the small bowl previously used for the marinade. Grate and squeeze the remaining lemon half, add the remaining olive oil, sumac, dried mint, and a pinch of sugar. Mix well. Season to taste with salt and pepper and set aside.
Step 4/4
- 3 tbsp pomegranate seeds
- sieve
After roasting, remove tray from the oven, drizzle with the dressing and mix carefully. Finally, drain the marinated onions and add to the salad, sprinkle with pomegranate seeds and serve lukewarm.
Enjoy your meal!