Nadia & Kaye Disaster Chef By Nadia Sawalha And Kaye Adams Simple Recipes For Cooks Who Can't.

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Courgetti Spaghetti

Nadia: Kaye begged me to use halloumi as often as I could in this book, as she is slightly obsessed with the stuff. Is it the squeak or the salt, I wonder? Not just halloumi, this dish incorporates every one of her comfort foods. Pasta, avocado, and squeaky cheese. Food heaven. You will need a spiralizer.

INGREDIENTS

300g/10oz dried spaghetti

3 courgettes

2 tbsp tahini

1 large avocado

2 tbsp lemon juice, plus extra if needed

3-4 tbsp pesto Salt

1-2 tbsp olive oil

2 x 250g packs halloumi cheese, sliced 1cm (½in) thick and dried with kitchen paper Finely grated zest of 1 unwaxed lemon Handful of basil leaves (optional)

Method

1 Cook the spaghetti according to the packet instructions.

2 Meanwhile, top and tail the courgettes and pass them through a spiralizer. Set aside.

3 Put the tahini, avocado, lemon juice, and pesto into a mini food processor, add 2 tbsp warm water, and blitz. Add a good pinch of salt, then taste and add a little more lemon juice if needed. Set aside.

4 Heat the oil in a large frying pan. Once it’s hot, add the halloumi slices (you might need to do this in 2 batches). Cook for 1-2 minutes on each side, until lightly golden. Remove from the pan and put on kitchen paper to blot off excess oil, while you cook the rest. You can also brush the halloumi slices with oil and cook them on a ridged griddle pan, if you prefer, to get those good stripey grill marks. Set aside.