If you follow me on instagram, you’ve probably figured out by now that I’m a bit of a foodie. As well as my love of eating out (or maybe in order to balance it out) I’m a bit of a healthy eating nut and love to cook up tasty but relatively healthy dishes to enjoy during the week. So I thought it as about time I started a recipe section on my blog!
Maybe this first recipe isn’t the best example of my healthy eating, but it is one of my favourites. I first tried it out to try and trick my vegetable-avoiding boyfriend into eating his greens and not only did it work, it’s now become one of our weeknight staple dishes. I’m quite the vegetable obsessive – weird, but true – and always tend to eat meals that are mostly veg, but I’m well aware that some people take a little more persuading. This meal is perfect for introducing a little more greenery into your diet without even noticing and it tastes absolutely delish!
It’s inspired by a recipe in one of my favourite vegetarian books, A Modern Way to Eat by Anna Jones. I mixed the flavours up a little to create something that both my boyfriend and I could enjoy (he’s a bit of a fussy eater, but I’m working on it…) and added the grilled halloumi on top, because, well, halloumi. Does it even need an explanation?
You could easily add in different greens, herbs or toppings to your taste (or depending what you happen to have in the fridge). I’ve got a feeling it would also be amazing with courgetti instead of the spaghetti (spiralized courgette spaghetti) but I haven’t tried it yet! We’ve also tried it with lemon juice and rosemary and tried topping it with chicken, but the halloumi version is our favourite so far. I’ve popped the (super-easy) instructions below so you can try it out yourself. Let me know what you think!
200g Spaghetti or Wholemeal/Gluten Free Spaghetti
1/2 head of Spring Greens or Sweetheart Cabbage (approx 200g)
200g Spinach or Baby Leaf Spinach
1 Handful of Basil
Extra Virgin Olive Oil
1 clove of garlic (finely chopped)
Sea Salt & Ground Black Pepper
Freshly chopped red chilli (to taste)
Rinse the spring greens and chop thinly, removing any large stalks. Heat 1 tablespoon of olive oil in a large frying pan or wok and add the garlic & basil. Fry for about a minute, until the garlic starts to turn golden, and then add the spring greens & spinach (or your choice of leaves) and fry for about 4 minutes, stirring occasionally until the leaves have wilted.
Put the spaghetti on to cook, meanwhile tip the greens mixture into a blender (I like to use my nutribullet for a smoother pesto-like sauce), add another drizzle of olive oil, a few extra torn basil leaves, a shake of salt and pepper and a glug of water from the kettle or spaghetti pan before whizzing it all together in the blender until it has a sauce-like consistency.
Now it’s time to grill the halloumi. I use a frying pan and heat it on the hob for around a minute on a high heat before chucking on the halloumi slices. Grill for a minute or two on each side until golden. Meanwhile, drain the pasta and put back into the pan along with the sauce. Heat on the hob for a few more minutes to ensure the sauce is heated through and then serve! I like to serve mine with some oven-roasted tomatoes on the side to add another flavour – they go perfectly with the salty halloumi and tasty basil.