Ingredients
- Linguini 450g
- Tahini 4 tbsp
- Garlic clove 1
- Small avocado 1
- Lemon juice 2 tbsp
- SpinneysFOOD Fresh Basil A handful
- SpinneysFOOD Fresh Coriander A hanfdul
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 5 tbsp
- Violife Prosociano Wedge 60g
- SpinneysFOOD Sea Salt ½ tsp
- SpinneysFOOD Fine Black Pepper ½ tsp
- Violife Mediterranean Style Block 1
- Preserved lemon 1
- Sunflower seeds 50g
Nutrition (Per serving)
- Calories 692
- Fat 49.6g
- Saturates 10.8g
- Protein 14.7g
- Carbs 52.8g
- Sugars 0.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Preserved lemon and halloumi pasta
Mediterranean 15 Mins Prep · 20 Mins Cook
- Bring a large pot of salted water to a boil and cook the linguini (or spaghetti (egg-free)) according to package instructions. Reserve a cup of the cooking liquid and drain the pasta.
- In a blender, combine the tahini, garlic, avocado, lemon juice, a handful of herbs, olive oil then blitz. Add in the Prosociano and season with salt and pepper. Blitz again.
- Pour the avocado sauce over the pasta and toss, adding in cooking water to loosen the sauce, if needed.
- Heat 1 tbsp of oil in a large frying pan and add the vegan halloumi slices, fry for approx. 5 minutes, flipping halfway. Drain on paper towels.
- Serve the pasta with the halloumi, chopped preserved lemon and sunflower seeds.