Raw zucchini noodle salad recipe
January 24, 2017
The vegetable garden has been very slow this year to begin producing tomatoes. I know I’m not the only person in this situation, it seems common based on social media comments and discussions. The zucchini on the other hand are beginning to come into full swing and we are collecting a lovely number of capsicum on a regular basis. The vegetable that is really shining this year is the pumpkin. It is looking lush and healthy with many fruit set already and the bees positively partying in the flowers. I watch them go in pairs daily in and out of the flowers, doing a beautiful job of pollinating.
As the zucchini production ramps up at this time each year it is a common theme to begin to plan out recipes to take advantage of them while they are fresh and frequent. Those, a few capsicum and a tiny collection of Golden Nugget tomatoes and the pumpkin on my mind led to this salad recipe. I loved it and repeated the recipe the day after for lunch again. Since my diagnosis with SIBO I can’t eat a meal that includes any grains so a simple sandwich or wrap is no longer an option. As a result I tend to have a salad each day for lunch. I attempt to mix up the ingredients so I don’t get sick if eating the same thing each day. The pumpkin is a great addition to make it a substantial meal. Fresh herbs add an abundance of flavour and remove the need for a dressing of anything other than a simple squeeze of lemon juice and drizzle of good quality extra virgin olive oil. The haloumi simply means everyone will adore this salad. I hope that you do.
This is my recipe for raw zucchini noodles with warm pumpkin and haloumi.
A satisfying vegetarian family meal that takes advantage of the summer produce freshly harvested from the vegetable garden. Warm pumpkin and haloumi with fresh herbs.
Heat the oven to 170 degrees celcius
When the oven has heated, add the cubed pumpkin with a drizzle of olive oil and bake for 25 - 30 min
While the pumpkin is baking, create noodle spirals from the zucchini
Prepare the remaining salad ingredients
To a hot pan on the stove top fry the haloumi cheese strips until golden each side and set aside
Assemble the salad by placing the zucchini noodles, baked pumpkin, capsicum, haloumi and tomatoes onto a plate.
Add the herbs to the salad, the grated haloumi and salt and pepper
Dress with the lemon juice and oil to serve
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