For a unique, light, and extremely healthy spin on the family favourite, try this delicious zucchini 'fettuccine' recipe with haloumi cheese. The textures of the vegetables trick you into thinking it really is pasta, without leaving you feeling heavy or bloated. Sure to please them all.
Ingredients 3 tbs coconut oil/ olive oil
550g sweet potato, peeled, chopped into 1.5 cm strips
250g haloumi cheese, chopped into 1.5 cm strips
900g zucchini, washed, peeled into ribbons
1/2 cup parsley, roughly chopped
20g raw pistachio kernels, roughly chopped
Preheat oven to 190C. On a lined baking tray scatter the sweet potato strips and drizzle with 1 tbsp of the appropriate oil. Toss and cook for 30 minutes or until tender and golden.
Meanwhile, in a pan, heat 1 tbsp oil on medium-high and add haloumi pieces. Cook, turning, until browned. Remove from pan and set aside covered.
In the same pan, heat the remaining tbsp of oil on medium-high and cook the zucchini ribbons (this may need to be done in two batches depending on pan size.) Toss while cooking until tender and lightly browned.
Finally, in a large bowl, combine the zucchini ribbons, haloumi and sweet potato strips and mix well. Top with the chopped parsley and pistachio kernels and season to taste. Can be served hot or when cooled.