Recipe by: Dezi Madafferi
Ingredients
- 180g pack Riverina Haloumi Garlic and Herbs
- 180g pack Riverina Haloumi
- 6 chicken thighs
- 1 punnet cherry tomatoes
- 1 wedge pumpkin
- 1 brown onion
- 1/4 chicken stock
- Salt and Cracked Black Pepper
- Chopped parsley to garnish
Chicken and Haloumi one-tray bake
Step 1. Preheat oven 210°C
Step 2. Chop pumpkin into bite size pieces and cut onion into wedges
Step 3. Place pumpkin and onion onto baking tray
Step 4. Top with the chicken and cherry tomatoes
Step 5. Season chicken with salt, cracked black pepper and add chicken stock to the pan
Step 6. Bake for 35 minutes
Step 7. Slice and cube up the Haloumi cheese
Step 8. Add cheese across the top and drizzle with olive oil.
Step 9. Bake for a further 20 minutes at 230°C
Garnish with parsley and serve.
