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200g haloumi, cut into 3cm x 3cm slices (optional) 4 tbsp extra virgin olive oil 2 tbsp basil pesto 2 tbsp lemon juice 4 large zucchini salt and ground black pepper, to taste 2 punnets (about 500g) cherry tomatoes, halved 1 large handful baby spinach leaves ¼ cup torn basil leaves
© Annabel Langbein Media
If using haloumi, heat 1 tbsp of the oil in a large, heavy-based frypan and fry slices of haloumi until golden on both sides (2 minutes). Set aside.
Combine remaining oil, pesto and lemon juice in the base of a large serving bowl. Shred zucchini into ribbons with a spiral grater or shave into strips lengthways with a mandolin or vegetable peeler. Toss through the pesto dressing and season to taste with salt and pepper. Add haloumi, cherry tomatoes, spinach and basil and toss gently to combine.
For a vegan version, leave out the haloumi and use Basil Oil instead of the pesto.
For a different flavour try using 2 tbsp Roasted Pepper Pesto in place of the basil pesto.
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