Spooky Halloween Skillet with Halloumi, Mushrooms and Walnuts

A spooky-delicious skillet with fried halloumi, crispy mushrooms and zucchini, finished with walnuts, black olives and pumpkin seeds. The dish is low carb, rich in protein and vegetables, and still keeps you full.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Halloumi
• 250 g Mushrooms
• 200 g Zucchini
• 1 pc red bell pepper
• 1 pc red onion
• 2 pc garlic cloves
• 200 g baby spinach
• 50 g black olives, pitted
• 30 g walnut kernels
• 20 g pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp sweet paprika powder
• 1 bunch fresh mint
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and toast the walnut kernels and pumpkin seeds without fat for 4 to 5 minutes until fragrant, then remove and set aside.
2. Clean the mushrooms, quarter them and fry them in a large pan with 1 tbsp olive oil over medium to high heat for 6 to 8 minutes until they take on color, then season with salt and pepper.
3. Cut the onion into fine rings, finely chop the garlic cloves and slice the zucchini into half-moons; cut the bell pepper into strips.
4. Add the onion rings, pepper strips and zucchini to the mushrooms and fry for another 5 minutes, then stir in the garlic and paprika powder.
5. Cut the halloumi into slices about 1 cm thick and fry them in a second pan with 1 tbsp olive oil over medium heat for 2 to 3 minutes per side until golden brown.
6. Stir the spinach into the vegetables until it wilts, and add the olives. Season with lemon juice, salt and pepper.
7. Divide the vegetables between two plates, place the fried halloumi on top and sprinkle with the toasted walnuts and pumpkin seeds.
8. Rinse the mint, pick off the leaves, chop them roughly and sprinkle over the dish just before serving.