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    13 hours ago by brownpapernutrition Our touchdown meal in Bali wasn’t Indonesian but by god were these tortilla with cauliflower, asparagus creme and some bangin sweet spicy crunchy thing a bloody delight for the tastebuds  @quince_bali  !!!! From there the eating extravaganza continued around Canggu until we had our final few days in Nusa Dua. There are so many ridiculously good, wholefoods and a stack of plant based (or giving plenty of veg options) locations you absolutely must visit when next in Bali, I will write them up in the blog ASAP with pics. I captured everything on my iPhone this time rather than lug

TOMATO HALLOUMI PASTA

Quick and so ridiculously tasty, you’ll feel absolutely 100% satisfied by the eyes and the stomach with this delicious Tomato Halloumi Pasta. Such an incredible dish based almost entirely on plants, and if haloumi ain’t your thang then simply omit and go with whichever ingredients float your boat.

Try serving this one on the table in the frypan for a bit of fun too. Remember that engaging with your food, creating magic, having FUN with the beautiful nutrients in wholefoods is JUST AS IMPORTANT as physically eating it. Positivity around food is communicated back to our cells and they listen to it!

TOMATO HALLOUMI PASTA

Serves 2

GF : DF : SF

80-100g halloumi (you can swap for goat cheese, parmesan or any other as you wish, or none at all!)

2 tablespoons olive oil

2 cloves garlic, peeled and sliced

300g cherry tomatoes, halved

2 large zucchini, approx 200g each

1/4 cup olives (optional)

1 cup rocket leaves

1/4 cup basil leaves, torn

Sea salt and black pepper

 

Heat a large saucepan on medium heat and drizzle with olive oil. Slice halloumi approx 3mm-5mm thick and sear each side for 2 minutes, transfer to a plate, cover and set aside. Drop another 2 tablespoons of olive oil into the pan, add garlic and cook 1 minute before adding cherry tomatoes. Cook tomatoes 2 minutes, then add zucchini and olives and toss 3-4 minutes. Remove from heat, season with sea salt and pepper add rocket, torn basil leaves and serve.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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