Courgetti Pesto With Roasted Tomatoes & Halloumi

Welcome back to the blog everyone! Even though it hasn’t really been that long, any time over five days without posting a recipe seems to feel like an eternity to me! In all honesty I’ve just been so crazy busy over the recent few weeks and am literally working my socks of every single day, in an attempt to get all of my work done before moving house in just under two weeks. That’s the first time I’ve really thought about just how soon that is, so now I’ve entered into slight panic mode. So. Much. Packing. I don’t know about you guys, but moving is really not my favourite thing to do and I only actually moved to where I’m living now less than a year ago! Wow, I can really tell that I haven’t written a blog post in a while, as I’m definitely rambling and giving you a but of a life story here!

Okay, apologies and onto the food stuff. I’ve always been a big fan of pesto- that’s probably the 20th time that I’ve mentioned that in a blog post.. so apologies again! It’s literally one of the most delicious additions to a dish that I could think of AND it works incredibly well with just so many different things. One of my mum’s go-to dinners for my brother and I was always some sort of pesto pasta; typically with chicken/prawns and then some veggies like sweetcorn or brocolli. I don’t remember ever not loving pesto and I’ve recently;y really got into the sun-dried tomato variety. If you don’t have time to make your own, then I would highly recommend the Waitrose own brand red pesto. If I remember rightly, the ingredients were pretty good and it’s super tasty! If you’re a macro counter, I also think that the macros on this one are pretty impressive, especially in comparison to their regular green pesto! 

Anyway, I’ve gone off onto a bit of a tangent again. When whipping up the recipe the other day; I wasn’t exactly sure what direction I was going in and just thought I’d let those creative juices flow and see what I came up with. I was definitely in more of a savoury mood and obviously wanted to create something fresh and Summery, that would make for a good lunch option for a warm, sunny afternoon. Pasta salads.. and in this case, courgetti spaghetti, are great dishes to pack into a Tupperware to take with you to work or just out and about on the go and are pretty fuss free to throw together in the morning or night before. This one might be a little better to prepare the day before, as you’ll need to cook the tomatoes and halloumi as well; so you could always cook up a big batch and save some for left-overs the next day. You know what else this would be great for? Meat free Mondays! 

I was about to continue by saying that the pesto is a pretty typical green pesto recipe, but this just isn’t the case at all. I’ve given this a slight twist on the classic variety, but using avocado to create a really creamy texture. This also greatly reduces the amount of added oil in the recipe too. For the greens, I’ve of course included lots of fresh basil, but also spinach and then some Rainforest Foods Barley Grass powder for an added boost of the green stuff! Pesto is something that I believe is super easy to make once you know how and you can then get a little creative and come up with your own customised versions. 

Courgetti Pesto With Roasted Tomatoes & Halloumi

Ingredients

  • 30g flaked almonds
  • 2 large handfuls of baby spinach
  • Large handful of fresh basil
  • 1 garlic clove
  • 1 tbsp rapeseed oil
  • 1 tbsp fresh lemon juice
  • Pinch of salt and pepper
  • 60 ripe avocado
  • Tsp Rainforest Foods Barley Grass Powder
  • 1 courgette per person
  • 3 handfuls cherry tomatoes
  • 3 slices of halloumi per person

Instructions

  1. To make the pesto, combine all of the ingredients into a food processor and blend until almost smooth. Add in a drizzle of water and blend again, until you're left with a nice creamy consistency.
  2. Slice the tomatoes in half and pop them into the oven for 15 minutes to roast at 185c or until they're soft and starting to crisp.
  3. Spirlalize the courgettes and set aside. For the halloumi, heat a little oil or cooking spray in a non-stick pan and cook the halloumi over a medium heat until slightly golden and crisp on both sides.
  4. Toss the pesto sauce through the courgetti then serve topped with roasted tomatoes and halloumi slices. Enjoy!
http://charleyshealth.co.uk/2017/courgetti-pesto-roasted-tomatoes-halloumi/

 

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