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Haloumi 'bacon' and broccolini with sweet potato noodles
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate this vegetarian sweet potato spaghetti salad by adding smoky paprika-coated haloumi cubes for a delicious bacon-like twist.
Ingredients:
  • 250g tomato medley mix, halved
  • 2.50 gm smoked paprika
  • 1 tsp nutritional yeast
  • 180g salt-reduced haloumi, cut into 1.5cm pieces
  • 4.60 gm extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 tsp finely grated lemon rind
  • 2 bunches broccolini, cut onto 4cm lengths
  • 500g sweet potato noodles (see notes)
  • 125.00 ml fresh basil leaves
Instructions:
  • Preheat the oven to 170C/150C fan forced. Grease a large baking tray, line with baking paper, and spread tomatoes on top. Lightly spray with oil and bake for 12 minutes until just wilted.
  • Mix paprika and yeast together, then evenly sprinkle the mixture over the haloumi. Let it sit for a bit.
  • In a large frying pan over medium heat, heat the oil until shimmering. Sauté the garlic and lemon zest, stirring constantly, for about 30 seconds until fragrant. Add the broccolini and 2 tablespoons of water. Cook, stirring occasionally, for about 3 minutes until the broccolini is just tender.
  • Place the noodles in a large microwave-safe bowl and microwave, covered, on High for 6 minutes or until tender. Drain the noodles.
  • Combine the noodles and tomato in the frying pan, gently toss together, then stir in the basil and season to taste. Cover to keep warm.
  • In a hot frying pan, lightly spray oil and cook haloumi until golden on each side, about 30 seconds per side.
  • Portion out the noodle mixture into individual serving bowls and generously layer with haloumi. Accompany with lemon wedges for a zesty finishing touch.

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