TOMATO HALLOUMI PASTA

Jacqueline Alwill

Brown Paper Nutrition

Quick and so ridiculously tasty, you’ll feel absolutely 100% satisfied by the eyes and the stomach with this delicious Tomato Halloumi Pasta. Such an incredible dish based almost entirely on plants, and if haloumi ain’t your thang then simply omit and go with whichever ingredients float your boat.

Try serving this one on the table in the frypan for a bit of fun too. Remember that engaging with your food, creating magic, having FUN with the beautiful nutrients in wholefoods is JUST AS IMPORTANT as physically eating it. Positivity around food is communicated back to our cells and they listen to it!

TOMATO HALLOUMI PASTA

Serves 2

GF : DF : SF

80-100g halloumi (you can swap for goat cheese, parmesan or any other as you wish, or none at all!)

2 tablespoons olive oil

2 cloves garlic, peeled and sliced

300g cherry tomatoes, halved

2 large zucchini, approx 200g each

1/4 cup olives (optional)

1 cup rocket leaves

1/4 cup basil leaves, torn

Sea salt and black pepper

 

Heat a large saucepan on medium heat and drizzle with olive oil. Slice halloumi approx 3mm-5mm thick and sear each side for 2 minutes, transfer to a plate, cover and set aside. Drop another 2 tablespoons of olive oil into the pan, add garlic and cook 1 minute before adding cherry tomatoes. Cook tomatoes 2 minutes, then add zucchini and olives and toss 3-4 minutes. Remove from heat, season with sea salt and pepper add rocket, torn basil leaves and serve.