Wholewheat pesto spaghetti

This is a great meal to cook when you are short of time but want something healthy! You can make the pesto beforehand or it’s so quick and easy to do whilst the spaghetti is boiling. 

Ingredients:

Wholewheat spaghetti

Almond pesto – this time round I didn’t add the avocado but if you want a creamier texture then feel free to

Handful of cherry tomatoes

1 small red onion

Handful of rocket leaves 

Olive oil

Salt and pepper to season 

Method 

Put the spaghetti to boil – I always add salt and olive oil to the water.

Whilst the spaghetti is boiling make the almond pesto using the recipe in the link above. 

Cut the cherry tomatoes into halves and slice the red onion, fry these in on a medium heat in some olive oil. 

Once the spaghetti is cooked, drain and rinse in cold water slightly to remove the starch but not so much that it makes the spaghetti go cold. Mix in the almond pesto, red onion and tomatoes and a handful of rocket leaves. 

Serve immediately and you can sprinkle some feta or Parmesan on top of you wish! 

Warm butter bean and grilled vegetable salad

I love a hearty salad and as the autumnal days are slowing creeping in I’m looking for warm salads full of colour and flavour. This is a favourite of mine and it’s so quick and easy to make during the week. 

Serves two 

Ingredients:

250g organic butter beans

1 red pepper

1 medium courgette

1 red onion

1 block of halloumi

Handful chopped parsley

Half a packet of mixed salad leaves 

Olives (black or green sliced – your preference)

Olive oil

Salt and black pepper to season

Half a thinly sliced red chilli (de-seed if you prefer)

Lemon

Feta cheese

Method:

Turn the oven on at 200 degrees (if grilling halloumi in the oven) alternatively you can fry the slices in a dry non stick frying pan (no oil required).

 

Cut the halloumi into 1cm strips and place on an oven tray slightly apart, grill in the oven on 200 degrees for 10-15 minutes or until brown.

 

Chop the courgette into medium slices. Deseed the red pepper, slice in half and then into quarters or eighths if you prefer smaller chunks. Peel and half the onion and cut into medium slices. Add these to a griddle with a drizzle of olive oil and grill on a med-high heat. The high heat gives the vegetables a charred taste and stops the water releasing from the courgettes and onions. 


Stir the vegetables frequently to avoid them burning on one side– they will cook within approximately 10 minutes.

 

I find the above method of grilling vegetables quite quick, but if you have more time you can grill them in the oven as well or use your own method. 

In the meantime, wash and drain the butter beans. Mix in the chopped parsley, salad leaves, olives, salt and pepper, red chilli and crumble in the feta cheese. Finish with a drizzle of extra virgin olive oil.


Once the vegetables are ready, mix them into the butter beans and serve immediately topped with the grilled halloumi and a squeeze of lemon juice.