Zucchini spaghetti with halloumi

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This low-carb meal consists largely of vegetables and combines wonderfully with the slightly salty baked halloumi cheese.

Ingredients

bald pesto

materials

Preparation

First start by making the pesto: Place all ingredients except the oil in a food processor and grind until fine. Gradually add the oil until smooth. If you are not using ready-made courgettes, pass the courgettes through the spirelli. Half the cherry tomatoes. Cut the halloumi into thin slices. Heat the grill pan and brush lightly with a little oil. Fry the halloumi cheese for a few minutes on both sides until nice stripes are visible.
Meanwhile, heat another large (wok) pan and fry the zucchini for a few minutes until it has shrunk slightly. Add the kalette pesto to the courgetti and toss through with the cherry tomatoes. Serve the zucchini spaghetti with pesto on a plate with a few slices of halloumi, some extra pistcahe nuts and fresh basil.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.

Source: Leukerecepten by leukerecepten-nl.
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