Haloumi ‘ba­con’ and broc­col­ini with sweet po­tato noo­dles

serves / 4 prep / 15 min­utes cook / 20 min­utes

Western Times - - TASTE - Recipe by Chrissy Freer Photo by Vanessa Le­vis


250g tomato med­ley mix, halved 1 tsp smoked pa­prika 1 tsp nu­tri­tional yeast 180g salt-re­duced haloumi, cut into 1.5cm pieces 1 tsp ex­tra-vir­gin olive oil 2 gar­lic cloves, thinly sliced 2 tsp finely grated le­mon rind 2 bunches broc­col­ini, cut into 4cm lengths 500g sweet po­tato noo­dles (see notes) 1⁄2 cup fresh basil leaves Le­mon wedges, to serve 1. Pre­heat the oven to 170C/150C fan-forced. Grease a large bak­ing tray and line with bak­ing pa­per. Spread tomato over the pre­pared tray and spray lightly with oil. Bake for 12 min­utes or un­til just wilted. 2. Com­bine pa­prika and yeast. Sprin­kle mix­ture evenly over haloumi and set aside. 3. Heat the oil in a large fry­ing pan over medium heat. Cook gar­lic and le­mon rind, stir­ring, for 30 sec­onds or un­til aro­matic. Add broc­col­ini and 2 tbsp wa­ter and cook, stir­ring, for 3 min­utes or un­til just ten­der. 4. Mean­while, place the noo­dles in a large mi­crowave-safe bowl. Mi­crowave, cov­ered, on High for 6 min­utes or un­til ten­der. Drain. 5. Add the noo­dles and tomato to the fry­ing pan and gen­tly toss to com­bine. Stir through the basil and sea­son. Cover to keep warm. 6. Heat a sep­a­rate fry­ing pan over high heat and spray lightly with oil. Cook haloumi for 30 sec­onds each side or un­til golden. 7. Di­vide noo­dle mix­ture among serv­ing bowls and top with haloumi. Serve with le­mon wedges to squeeze over the haloumi. NOTES: This healthy vege­tar­ian salad with sweet po­tato noo­dles is given a smoky ba­con flavour by toss­ing cubes of haloumi in pa­prika. Also called sweet po­tato spaghetti, look for the noo­dles in the fresh pro­duce sec­tion of super­mar­kets. Or, use a spi­raliser to cut noo­dles from 500g raw peeled sweet po­tato.

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