green goddess pasta
with zucchini and haloumi
- 300g haloumi, crumbled
- 2 tablespoons chopped oregano leaves
- 1 tablespoon extra virgin olive oil
- 300g dried spaghetti
- 3 zucchinis (courgettes), shredded using a julienne peeler
- sea salt and cracked black pepper
- 3 cups (75g) baby spinach leaves
green goddess sauce
- 1 small avocado, halved and deseeded
- 1 cup (24g) flat-leaf parsley leaves
- 1 cup (16g) mint leaves
- ¼ cup (60ml) lemon juice
- 2 green onions (scallions), chopped
- ⅓ cup (80ml) water
- Preheat oven grill (broiler) to high. Line a large baking tray with non-stick baking paper.
- Place the haloumi and oregano on the prepared tray and drizzle with the oil. Toss to combine. Spread the haloumi out on the tray and grill for 10–12 minutes, stirring occasionally, until crisp and golden. Set aside.
- To make the green goddess sauce, place the avocado, parsley, mint, lemon juice, green onion and water in a blender and blend until smooth. Set aside.
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and return the pasta to the pan.
- Add the zucchini, the green goddess sauce, salt and pepper and stir through to coat. Add the spinach leaves and stir through.
- Divide the pasta between serving plates and top with the crispy haloumi. Serves 4
TIP
Keep things dairy-free by swapping haloumi for crispy crumbs.
Photography: Chris Court
Andrea Campbell
This was delicious. Added some garlic prawns leftover from Christmas and loved the zingy freshness
© DONNA HAY GROUP
