Chilli Roast Pumpkin, Halloumi, Cavolo Nero and Pomegranate

This is not a sponsored post but this recipe is part of some paid work that I am doing separately with Honest Grapes, so in the interest of full transparency, I am declaring that. I wanted to share the recipes here too! Also to let you know about the Instagram tasting (or! wine and food therapy session) we will be doing next Wednesday 30th September at 6.30pm. You can see (and order the wines, if you wish) on the Honest Grapes website.

Jump straight to the Chilli Roast Pumpkin, Halloumi, Cavolo Nero and Pomegranate recipe.

One day after the equinox and 2020 is never going to go easy on us. But I can still look at my cheerful dahlias, standing tall and giving bright strong colour, and I can make a plate of beautiful nourishing food, like this one.

I am here not just to share this recipe and hopefully brighten your day too, I am also here to tell you that you should massage your kale, or, as I have used here, cavolo nero. It makes it soft and supple, beautifully seasoned and perfect in any salad, but especially in an Autumnal dish like this. It also makes it easier to digest. Double win.

It is pumpkin season and that is reason to rejoice

Cosy next to chilli roast pumpkin wedges, fried halloumi and pomegranate seeds, the whole dish is lifted with a bright and bolshy pomegranate molasses drizzle. You can mix it with some lime juice too if you want to lighten it, I like it as it is. While you are roasting the pumpkin, you might as well roast extra. It is such a handy thing to have in the fridge. I had some mashed into toast for breakfast today (mine with cavolo nero and sausage, I would also recommend it with crumbled feta and dukkah, or toasted seeds / nuts).

This is the second recipe designed to match those gorgeous wines from Honest Grapes that I told you about last week. This matches the rosé, and no, rosé is not just a summer wine, it is an all year round drink, and it is perfect with dinner. This rosé is a beautiful Italian rosé Montej from Villa Sparina in Barbera. We have changed the format of the tasting. We will now be running it on Instagram next Wednesday 30th September at 6.30pm. Do come along and join in! 

There is more info on the wines here:

Chilli Roast Pumpkin, Cavolo Nero, Pomegranate and Halloumi

Chilli Roast Pumpkin, Cavolo Nero, Pomegranate and Halloumi

This will serve 2, but you can reduce as appropriate, or save some for lunch. It would also make a perfect platter to share with friends, so multiply as appropriate. Massage the cavolo nero just before you eat it, so that it retains its brightness.


  • 1 small-ish pumpkin, roughly 750g, seeds removed and cut into thick wedges (it is fine and tasty to leave the skin on most pumpkins and you can also remove it easier after roasting)
  • 150g cavolo nero
  • 1 pomegranate, seeds removed
  • 250g halloumi, cut into 6 thick slices
  • 2 limes
  • 2 tbsp pomegranate molasses
  • 2 tbsp + 2 tbsp extra virgin olive oil
  • chilli flakes to finish (Turkish pul biber or Korean gochugaru work well!)
  • Sea salt


Preheat your oven to 200C.

Roast your pumpkin wedges in a single layer in a shallow oven tray with 2 tbsp of the olive oil, a sprinkle of salt and chilli. They should take 30 minutes until cooked through and you can stick a knife through them, but keep an eye on them.

Strip the cavolo nero from the stems and tear into rough sections. Put 2 tbsp olive oil, a sprinkle of salt and the juice of one lime on top and massage gently for a couple of minutes until soft. 

Fry the halloumi until brown on each side.

Layer your plate with cavolo nero, a sprinkle of pomegranate seeds, the pumpkin and the halloumi. Drizzle the pomegranate molasses on top and serve with lime wedges on the side. 

Gorgeous, right?! Enjoy!  



Say hi!
Written by Niamh
Cooking and travelling, and sharing it all with you.