Recipe by: Jacqueline Alwill featured on Good Chef Bad Chef
Ingredients
- 1 cup thick pumpkin soup
- 2 eggs
- ⅔ cup milk
- 1 ½ cups self raising flour
- 200g Riverina Dairy haloumi, sliced into 1 cm thick pieces
- ½ cup good quality tomato chutney
- 2 cups watercress leaves
- ½ cup picked parsley leaves
- ¼ cup picked dill leaves
- Lemon wedges, to serve
- Extra virgin olive oil, for frying
Leftover Pumpkin Soup & Haloumi Pancakes
Whisk together pumpkin soup, eggs and milk. Fold flour into the mixture and set aside.
Heat a large frypan on medium heat, add oil to coat and pour in ⅓ cup of the pumpkin pancake batter. Cook for about 3-4 minutes on one side, or until you see small bubbles form on the top, flip and cook a further 2 minutes on the alternate side. Transfer to a plate, cover with a tea towel to keep warm and repeat with remaining batter.
Once the pancakes are cooked, sear the haloumi in the pan until golden on each side.
Divide the pancakes between plates, top with haloumi and a big dollop of tomato chutney. Toss watercress with parsley and dill and arrange next to the pancakes and haloumi stack. Add a lemon wedge and serve.
