Haloumi ‘bacon’ and broccolini with sweet potato noodles
serves / 4 prep / 15 minutes cook / 20 minutes
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.