When making this salad, shred the fresh basil leaves to release their natural oils. These are fantastic for digestion. This recipe is also a good source of iron, vitamin C and protein
- 3 medium courgettes, grated
- 1½ tablespoons red wine vinegar
- 100g frozen shelled edamame beans
- 50g fresh basil leaves, coarsely shredded
- 15g fresh parsley leaves
- 75ml olive oil
- Himalayan fine rock salt and freshly ground black pepper
- 250g corn pasta
- 200g halloumi cheese, thickly sliced
- 200g rocket
- 1 lemon, grated zest only
- 1½ tablespoons small capers
- Tip the grated courgette into a bowl, pour over the vinegar and stir. Set aside.
- Bring a pan of water to a boil. Add the edamame beans and blanch for three minutes. Drain and refresh under cold running water, then set aside to dry.
- Combine half the basil, all the parsley and the olive oil in a small food processor along with a bit of salt and pepper. Blitz to a smooth sauce and set aside.
- Cook the pasta in boiling salted water until al dente or according to the instructions on the packet. Drain the pasta, rinse under cold running water and leave to dry, then return it to the pan in which it was cooked.
- Fry the slices of halloumi cheese on a hot, dry frying pan for three minutes on each side, until golden. Cut into cubes and set aside. Pour the courgettes and their vinegary juices over the pasta. Add the edamame beans, basil sauce, rocket, lemon zest, capers and halloumi. Gently stir together, then taste and season with plenty of salt and pepper. Stir in the remaining basil just before serving.
Tip: If you have a spiraliser, this is also a good opportunity to put it to work with the courgette.
Recipe credit: Oliver McCabe
Photography credit: Harry Weir