A fresh and healthy take on spaghetti with tomato sauce. Ripped, fresh mozzarella can be used in place of the halloumi.
Serves: 4
INGREDIENTS
6 medium zucchini, cut into thin spaghetti-like strips
250 grams halloumi, cut into thin slices
⅓ cup purchased dukkah
2 tablespoons olive oil
Raw tomato sauce
8 medium vine-ripened tomatoes, roughly chopped
⅓ cup olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
pinch chilli flakes
¼ cup each packed basil and parsley, chopped
sea salt and ground pepper
METHOD
Sauce: Put the chopped tomatoes in a large bowl and squeeze with your hands to gently crush them. Add all the remaining ingredients and season generously. Add the zucchini noodles and toss together. Set aside for 10 minutes to slightly soften the zucchini, stirring occasionally.
Halloumi: Press the halloumi into the dukkah. Heat a little oil in a sauté pan and cook until golden on both sides. Drain on kitchen towels.
To serve: Divide the zucchini noodles between bowls and top with the halloumi. Serves 4.
Cook’s note: I used a spiraliser to slice the zucchini. A mandoline will also work or use a peeler to shave into long wide strips.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.