Ingredients

The following ingredients have 4 Servings
  • 1/2 bunch oregano, leaves picked
  • 400g Jap (kent) pumpkin, seeds removed, cut into 2mm-thick slices
  • 200g haloumi, sliced
  • 8 rashers streaky bacon
  • 2 tsp olive oil
  • 1/3 cup (40g) dukkah
  • 1 tbs dried chilli flakes
  • 1 egg, plus 1 egg yolk
  • 4 large croissants
  • 2/3 cup (180g) basil pesto
  • 100g baby kale leaves

Instruction

  • Preheat the oven to 250°C. Grease and line two baking trays with baking paper.
  • Place the oregano, pumpkin, haloumi and bacon on one of the prepared trays. Drizzle over the oil and season. Roast for 15 minutes or until the pumpkin is cooked, haloumi is golden and the bacon is crisp.
  • Meanwhile, combine dukkah and chilli flakes on a plate. Place the egg and the yolk in a bowl and whisk to combine. Dip each croissant into the egg mixture, then coat in dukkah mixture.
  • Transfer to prepared tray, then add to oven for the final 7 minutes of pumpkin cooking time and bake until crisp and golden.
  • To serve, slice the croissants horizontally and top with a spoon of pesto. Layer in the pumpkin, haloumi, oregano, bacon and kale leaves. Serve warm with any remaining pesto.