Spicy Pumpkin and Halloumi Omelette
Spicy Pumpkin and Halloumi Omelette



  • 2 tbsp olive oil
  • 175 sliced halloumi
  • 500g diced pumpkin flesh
  • 2 red chillies, deseeded and sliced
  • 1 chopped garlic clove
  • 2 tsp balsamic vinegar
  • Small bunch of mint, chopped
  • 6 eggs, beaten
  • Heat half the oil in a frying pan, and fry the halloumi for 2 minutes on each side until golden, then set aside. Add the remaining oil, and tip in the pumpkin to fry for 10 minutes. Add the garlic and chilli, and fry for a further 2 minutes. Pour in the vinegar, reintroduce the halloumi to the pan, scatter over the mint leaves, season well with salt and pepper, and pour in the eggs. Cook for 5 minutes to set the base.
  • Heat the grill to high, and flash the omelette under the grill to brown the top and make it puff up nicely. Serve in wedges with a fresh green salad, and enjoy!
30 mins
4 servings
This recipe pairs perfectly with the Wellington 'Dukes' Chenin Blanc 2019 from Wellington, South Africa.

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