Serves 4
INGREDIENTS
- 250g tomato medley mix, halved
- 1 tsp smoked paprika
- 1 tsp nutritional yeast
- 180g salt-reduced haloumi, cut into 2cm chunks
- 1 tsp extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 tsp finely grated lemon rind
- 2 bunches broccolini, cut onto 4cm lengths
- 1 cup peas
- 500g sweet potato noodles - you can get this in the fresh food section
- ½ cup fresh basil leaves
- Lemon wedges, to serve
METHOD
- Preheat the oven to 170°C/150°C fan forced. Grease a large baking tray and line with baking paper. Spread tomato over the prepared tray and spray lightly with oil. Bake for 12 minutes or until just wilted.
- Combine paprika and yeast. Sprinkle mixture evenly over haloumi and set aside.
- Heat the oil in a large frying pan over medium heat. Cook garlic and lemon rind, stirring, for 30 seconds or until aromatic. Add broccolini, peas and 2 Tbsp water and cook, stirring, for 3 minutes or until just tender.
- Meanwhile, place the noodles in a large microwave-safe bowl. Microwave, covered, on High for 6 minutes or until tender. Drain.
- Add the noodles and tomato to the frying pan and gently toss to combine. Stir through the basil and season. Cover to keep warm.
- Heat a separate frying pan over high heat and spray lightly with oil. Cook haloumi for 30 seconds each side or until golden.
- Divide noodle mixture among serving bowls and top with haloumi. Serve with lemon wedges to squeeze over the haloumi.
Approx. per serve: 1293kJ | fat total 14g | saturated fat 8g | fibre 9g | protein 15g | carbs 24g
