Mix up the tomatoes, garlic, truffle oil, basil, red pepper flakes, and pepper. Set aside.
Heat 2 tbsp olive oil over medium-high heat. Add your halloumi and let it get nice and brown (about 3-5 minutes), then flip and cook for another 1-3 minutes. Remove from pan.
If there is any leftover olive oil in the pan toss the zoodles in there for a minute. Dry pan? Drizzle a teeny bit of oil in there before adding the zoodles.
Add the tomatoes to the zoodles and cook for a few minutes until they have softened.
Top with Halloumi and fresh basil and serve!
Halloumi on its own is pretty salty so you'll notice I didn't add any additional salt to this recipe. Taste and season according to your preferences. You can rinse halloumi and pat it dry to reduce some of the saltiness.If you don't have any truffle oil or don't want to use it, increase the amount of olive oil by 1 tbsp.I used grape tomatoes sliced in half for this recipe. Any solid tomato (paste or San Marzano-style) would work great.
Fried Halloumi With Bruschetta Zoodles
Amount Per Serving
Calories 356Calories from Fat 243
% Daily Value*
Saturated Fat 10g63%
Vitamin A 1455IU29%
Vitamin C 74.6mg90%
* Percent Daily Values are based on a 2000 calorie diet.
Fried Halloumi With Bruschetta Zoodles - https://www.sustainablecooks.com/fried-halloumi-zoodles/