• 3-4 zucchini, spiralised
  • 2 x cloves Garlic, crushed
  • ½ red chilli sliced
  • 1/2c fresh mint
  • 1Tbsp lemon zest
  • 3 Tbsp good olive oil
  • 200g Food Snob Cypriot Halloumi, sliced
  • 1 x small chilli, sliced


  • 100g rocket
  • 1/4c olive oil
  • 2Tbsp lemon juice
  • 100g pistachio nuts or pine nuts
  • 1Tbsp powdered parmesan
  • Salt & pepper to taste


  1. To make the pesto blend together pesto ingredients, adjusting seasoning to taste, set aside.
  2. To make the zoodles lightly saute garlic and lemon zest in the olive oil.
  3. Take off the heat and toss through ‘zoodles’, pesto and mint, set aside.
  4. Bring a heavy pan up to medium heat with a Tbsp of olive oil and sauté the halloumi pieces turning once until golden in colour.
  5. Chop halloumi into bite size pieces and toss through zoodles.
  6. Divide into pasta bowls and garnish with a few leaves of rocket.

Serves 4

Food Snob