1 small handful parsley, washed and finely chopped
½ teaspoon Murray River Salt
100g baby spinach, washed
200g block Bio Cheese Haloumi, cut into 1cm cubes
¼ cup Bio Cheese Parmesano
600g butternut or Jap pumpkin, cut into 1-2cm cubes
Rice bran oil, coconut oil or olive oil, to drizzle
Murray River Salt, to taste
Pre-heat oven to 200°C.
For the pumpkin, arrange pumpkin on a baking paper lined oven tray and drizzle with a little oil and a sprinkle of salt. Bake for 25-30 minutes or until tender. Allow to cool and set to one side.
Whisk eggs and flour in a bowl, then whisk in milk, parsley and salt.
Place a sheet of baking paper into a 32x23x7cm rectangle baking dish and arrange the spinach in the bottom. Scatter over roasted pumpkin and haloumi, then pour over egg mixture. Sprinkle with parmesano and freshly cracked black pepper if desired. Bake for 25-30 minutes or until set and golden.
Leave to rest for 5-10 minutes before cutting into 4-6 pieces and serve with a side salad if desired.