Zesty Courgette Noodles with Pesto and Haloumi

Zesty Courgette Noodles with Pesto and Haloumi

Have you tried this delightful twist with the organic goodness of Canterbury's organic courgettes and the delectable addition of Haloumi? Our Zesty Courgette Noodles with Pesto and Haloumi recipe introduces a creamy and savoury element that perfectly complements the freshness of our new season courgettes.

👉 Why Haloumi?
Haloumi's unique texture and savoury flavour add a delightful richness to this dish, creating a perfect harmony with the freshness of organic courgettes. This Mediterranean-inspired twist is low-carb and truly satisfying as a light lunch or dinner. 

You will need a spiralizer for this recipe but if you don't, check out the helpful video below to learn how to make courgette noodles without one:


  • Organic courgettes (spiralised)
  • Homemade basil pesto
  • Cherry tomatoes, halved
  • Pine nuts, toasted
  • Haloumi cheese, sliced
  • Parmesan cheese, grated
  • Fresh basil leaves for garnish


  1. Spiralize the courgettes into noodles.
  2. Sauté the courgette noodles in a pan until just tender.
  3. In a separate pan, grill the haloumi slices until golden brown on both sides.
  4. Toss the haloumi, cherry tomatoes, pine nuts, and a generous dollop of homemade basil pesto into the pan with courgette noodles.
  5. Mix well and let the flavours meld for a couple of minutes.
  6. Plate your creation, sprinkle with Parmesan cheese, and garnish with fresh basil leaves.


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