A simple spaghetti dish with plenty of flavour, finished with a generous scattering of finely grated Haloumi.
Tossed with garlicky kale, Sicilian olives, toasted pinenuts and a squeeze of lemon, it’s fresh, savoury and satisfyingly cheesy – with grated Haloumi bringing the perfect finishing touch.
| 100g | Haloumi |
| 400g | spaghetti |
| 1/4 cup | olive oil |
| 2 | garlic cloves, finely sliced |
| 6 cups | kale, roughly chopped |
| 1/3 cup | Sicilian olives, halved |
| 2 tbsp | lemon juice |
| 1/3 cup | toasted pinenuts |
| sea salt & cracked black pepper |
| 1 | Heat a large frypan over medium heat, add olive oil and garlic and sauté until lightly golden. |
| 2 | Add kale and a splash of water, cover with a lid and allow to steam for three minutes. |
| 3 | Add olives, season with salt and pepper and toss to coat. |
| 4 | Meanwhile, bring a large pot of salted water to the boil and cook spaghetti according to packet instructions. |
| 5 | Add the spaghetti and lemon juice to the kale mix, toss to mix through and add a little pasta water to create a sauce. |
| 6 | Scatter over pinenuts and serve with a generous grating of Haloumi. |
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