This impressive dish makes a great main meal for vegetarians or a tasty side dish to accompany a roast
Ingredients
Method
1.Measure 5cm out from stalk of pumpkin and mark a circle. Using a sharp knife, cut along circle on an angle toward the centre. Remove top, set aside. Remove seeds and membrane. Discard. Return top to pumpkin. Wrap in foil. Place on an oven tray.
2.Cook in a moderate oven (180C) for 1 hour, 30 minutes, or until just tender. Remove. Unwrap foil. Remove lid. Cool slightly.
3.Cook rice in boiling water until just tender. Drain well.
4.Spoon out 1 cup of pumpkin flesh in large chunks. Roughly chop.
5.Heat oil in a frying pan. Add onions and garlic. Cook, stirring, until soft. Add spices and haloumi. Cook, stirring, until golden. Stir in juice. Transfer to a bowl.
6.Add rice, chopped pumpkin, herbs, currants and nuts. Season with salt and pepper. Mix well. Spoon into pumpkin, pressing firmly. Wrap pumpkin and lid, separately, in foil. Place on a large greased oven tray.
7.Cook in a moderate oven (180C) for 30 minutes. Add lid. Cook for a further 30 minutes, or until tender. Stand for 5 minutes.
8.Remove foil. Serve whole, with or without lid, with yoghurt.
