Fact: the best meals are created from leftovers in the fridge! This simple but tasty dinner is one of those. You only need a few ingredients and it can be adapted to whatever you have available, so swap the haloumi for grilled chicken or fish. It tastes just as good cold so double the recipe and take the rest to work for lunch!
tbsp coconut oil
1/2 pack haloumi
2 handfuls of spinach
juice 1/2 lemon
pinch of slat and pepper
What to do…
Heat a grill pan, while its coming up to temperature, chop your haloumi into thick slices. Grill the haloumi for 3/5 minutes on each side, flip it over every few minutes to check its not turning too brown. Once it is lightly golden, remove from the pan and set aside.
While it is cooking, wash your courgette and using a spiralizer or a peeler, make your courgetti. If using a peeler, you can chop the slices into thinner strips after you have peeled it.
Heat a frying pan on low heat, add a tablespoon of coconut oil to the pan, once melted add the courgette stir to coat in the oil and heat gently for a few minutes to warm it through. Add the spinach to soften. Stir in the tahini and lemon juice this will make a kind of creamy sauce and adds some flavour to the courgette. Season with salt and pepper.
Plate the courgetti and top with the grilled haloumi.
Serve with a side of avocado.
A speedy, green midweek veggie dinner!