Swiss Chard Pesto Spaghetti with Halloumi

For this particular recipe though, I am using some freshly harvested Swiss Chard that I grew for the first time this year.

Chard is part of the beet family, although you won’t be pulling up any taproot as such. For this recipe we don’t need the stalks but after removing the leaves you can chop these up and freeze, ready to use in another recipe.

Serves: 4

Prep: 5min

Cook: 15min


  • 400g Swish Chard
  • 5 cloves of garlic
  • 60g of Parmesan cheese
  •  2 Tablespoons of Rapeseed oil
  • 300g Spaghetti
  • 250g Haloumi
  • ½ Lemon
  • Salt & Pepper to taste



1. Bring a pan of salted water to a rolling boil and add the spaghetti

2. Peel the garlic and remove the green chard leaves away from their stalks. Chop the leaves up   and add both garlic cloves and leaves to the pan of spaghetti.

3. Prepare the halloumi by slicing lengthways and griddle on a high heat for around 2-3 minutes   per side.

4. Whilst the halloumi cooks, removed the chard leaves and garlic cloves from the pan and put   into a blender.

5. Add around 1 ½ tablespoons of the rapeseed oil to the blender, reserve some for dressing the   finished dish.

6. Grate in the parmesan cheese and blend the ingredients until you get a fairly smooth “pesto”   consistency.

7. Season to taste with salt and pepper

8. Remove the spaghetti from the heat and drain, it should be al dente (cooked but firm to the     bite) keep around 1 cup full of the cooking water as you may need it later.

9. Pour the chard pesto into the pan with the spaghetti, stirring and tossing until the pesto evenly   covers the spaghetti. If you find the pesto is too sticky or thick then add some of the cooking   water a little at a time to thin the pesto to a consistency you are happy with

10. Portion up the spaghetti onto your plates and tear up the griddled haloumi into bite sizes       chunks and add to the spaghetti.

11. Finally drizzle remaining oil over the top and add a squeeze of lemon juice.



You can make up a much larger batch of this pesto and freeze for up to 6 months. This recipe serves 4 so simply scale the ingredients up for a larger batch