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