Courgette spaghetti with crispy halloumi, green beans, black olives & mint

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  • Serves: 4


  1. Bring a pan of water to the boil, blanche the green beans for 4 minutes, drain and rinse under cold water until they are completely chilled and set aside.
  2. Prepare all the ingredients and apart from the cheese, mix them in a bowl along with the green beans then set aside.
  3. Brush the Halloumi cheese with olive oil.
  4. Get a griddle pan on a high heated cook the Halloumi for one minute per side.
  5. Mix the cheese into the rest of the salad and serve with extract freshly ground black pepper.


  • 500g spiralized courgette
  • 1 packet of halloumi, cut into slices
  • 200g green beans
  • 2 handfuls of cherry tomatoes, sliced in half
  • 2 tbsp of pitted kalamata olives, roughly chopped
  • A small handful of mint, roughly torn.
  • The juice of half a lemon
  • 3 tbsp olive oil
  • Sea salt & pepper to taste

Recipe by Kate Martin

Adapted from Katarina Martin Photography