A fresh and healthy take on spaghetti with tomato sauce. Ripped, fresh mozzarella can be used in place of the halloumi.
Serves: 4
INGREDIENTS
6 medium zucchini, cut into thin spaghetti-like strips
250 grams halloumi, cut into thin slices
⅓ cup purchased dukkah
2 tablespoons olive oil
Raw tomato sauce
8 medium vine-ripened tomatoes, roughly chopped
⅓ cup olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
pinch chilli flakes
¼ cup each packed basil and parsley, chopped
sea salt and ground pepper
METHOD
Sauce: Put the chopped tomatoes in a large bowl and squeeze with your hands to gently crush them. Add all the remaining ingredients and season generously. Add the zucchini noodles and toss together. Set aside for 10 minutes to slightly soften the zucchini, stirring occasionally.
Halloumi: Press the halloumi into the dukkah. Heat a little oil in a sauté pan and cook until golden on both sides. Drain on kitchen towels.
To serve: Divide the zucchini noodles between bowls and top with the halloumi. Serves 4.
Cook’s note: I used a spiraliser to slice the zucchini. A mandoline will also work or use a peeler to shave into long wide strips.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.