This is a bit of a throw it together meal; cooked and enjoyed on a Friday night with my best friend. Loaded with veggies, and good fats from the cheese and oil – it’s healthier than you might think.

Per person you will need;

100g Seeds of Change Organic Spinach Trottole Pasta

3 1cm slices of halloumi cheese

½ fresh beetroot

1 red bell pepper

1 handfull of baby spinach

3 tablespoons of olive oil

1 tablespoon balsamic vinegar

1 pinch of salt

1. Wrap the beetroot in foil and place in a high-side baking tray. Roast in the oven for 60 minutes at 200 degrees, or until tender. Allow to cool slightly before splitting the skin, and peeling out the beetroot flesh.
2. Dip your halloumi slices a bowl of 2 tablespoons of olive oil to coat them, before placing on a hot griddle pan to sear.
3. Take the halloumi out of the pan, and char the sliced bell peppers.
4. Boil your pasta until al dente and drain.
5. Top your pasta with chunks of hot beetroot, peppers and the halloumi slices, before drizzling with the remaining olive oil, and seasoning with salt.
6. Serve with baby spinach… and a glass of wine!