Zucchini noodles or ‘zoodles’ are simply raw zucchini made with a spiraliser or vegetable peeler. For this recipe you then toss them with cherry tomatoes, Sicilian olives, grilled halloumi and a lemon dressing.

20 Minutes. Get your zoodle on this week for a healthy vegetarian fix. 

Serves 2


250g Haloumi
2 zucchini
1 lemon
10 cherry tomatoes
10 Sicilian green olives
2 tablespoons pine nuts

Prepare haloumi
Cut haloumi into 1 cm thick pieces. Bring a fry pan to a medium heat with a drizzle of olive oil.  Place haloumi in pan and cook for 2 minutes each side or until golden brown. Remove from pan and set aside.

Dry roast pine nuts
In the same pan used for the haloumi, wipe the pan dry with paper towel and bring to a medium heat.  Once hot add pine nuts and roast until they begin to brown shake pan for all over colour – be careful not to burn.

Prepare zoodles
Using a potato peeler or zoodler, make zucchini ribbons or noodles. Cut cherry tomatoes in half. Crush olives and remove pit. Place cherry tomatoes, olives and zoodles in a bowl with a generous drizzle of olive oil, juice of the lemon, salt and pepper.

To serve
Serve salad into bowls and finish with pine nuts and haloumi.


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April 18, 2017 by Timothy Ryder
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