This has got to be one of the best brekkies I have had. I know that’s a big call – and probably sets expectations quite high. So maybe I should just say – give it a go, you’ll probably like it.
I saw it in my Delicious magazine, and couldn’t wait to try it. It combines some of the most wonderful flavours, it’s sweet, salty, crispy, crunchy – a really amazing combination.
I had to post this now so it is easily available for Mother’s Day this weekend. I think this will be my request for Mother’s Day and my birthday every year from now on 🙂
Dukkah encrusted Croissants with Bacon, Halloumi and Pumpkin
Recipe adapted from Delicious magazine 
1/2 bunch oregano, leaves picked (optional)
400g Jap (kent) pumpkin, seeds removed, cut into 2mm-thick slices
200g halloumi, sliced
4-8 rashers streaky bacon – I used hickory smoked bacon
2 tsp olive oil
1/3 cup (40g) dukkah (bought or homemade – we used this recipe )
1 tbs dried chilli flakes (optional)
1 egg, lightly whisked
4 large croissants
2/3 cup (180g) basil pesto
100g baby kale leaves or a handful of baby spinach
Preheat the oven to 250°C. Line two baking trays with baking paper.
Place the oregano (if using), pumpkin, halloumi and bacon on one of the prepared trays. Drizzle over the oil and season. Roast for 15 minutes or until the pumpkin is cooked, halloumi is golden and the bacon is crisp. (I checked half way through, when I added the croissants to the oven – if the pumpkin/bacon has a lot of liquid on the tray, try and pour it off carefully).
Meanwhile, combine dukkah and chilli flakes (if using) on a plate. Place the egg in a bowl and whisk. 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, halloumi, oregano, bacon and kale/spinach leaves. Serve warm.