1 small courgette, spiralised with a peeler
6 slices of halloumi cheese
8 cherry tomatoes, chopped
1 small red onion, chopped
1 bell pepper
Handful of basil leaves (approx. 20g)
4 tablespoons of mixed seeds
1 teaspoon of dried oregano
1 tablespoon of olive oil
2 tablespoons of basil pesto
Toast your seeds by placing them in a dry frying pan and setting over a medium heat. Shake the pan regularly to make sure that they don’t burn. Set aside.
Slice your halloumi and add to the pan with a tiny drizzle of olive oil to prevent it from sticking. Cook until both sides are golden brown and little bit crispy on the edges. Set aside.
Stir fry your vegetables in a little olive oil sprinkling over your dried oregano. Add in your toasted seeds, the olives, the halloumi cheese and the basil pesto. Add in your fresh basil leaves. Season with black pepper and toss to coat all of the ingredients in the pesto. It’s ready to serve.