Yellow courgette, basil chutney and Halloumi cannelloni

13 Nov

Yellow courgette, basil chutney and Halloumi cannelloni

I am time poor these days and the guilt mounts. The self-bashing about my overactive and restless mind that wanders off as my two year old speaks about the humungous spider we trapped in a cup, on the stairs for the nineteenth time. The let-down from not spending enough time with my husband in the evenings and cuddling text books instead. The inner sighs at not listening to my parents for long enough to hear what is troubling their ever flailing health right now. The promises to myself; I have in fact made a list for all the compensating I need to do. I am blessed that none of my loved ones punish me; I am the only one who does that to me. Since when does seeing my best friend feature on a list?

Yellow courgette, basil chutney and Halloumi cannelloni by Deena Kakaya

So I am cutting corners where I can. I am choosing reading books and number-puzzles over fussy and unnecessarily complicated cooking, shopping, and general life. I am choosing to pick up the phone to say congratulations or ‘sorry you aren’t feeling well’ rather than use social media. And in tune with this, I share with you a ridiculously easy and scrumptious recipe today.

Yellow courgette, basil chutney and Halloumi cannelloni by Deena Kakaya

For this time of year, the Riverford box we received this week was refreshingly green; masses of kale, thick pillows of spinach, and a whack of fresh basil all in pristine condition. We received massive and fairly young garlic that was not overpowering in aroma and almost nut like in texture. For me there is usually a star of the box I receive, something stands out to me as most exciting and frankly this is often a personal choice and mine this week have got to be that basil and garlic.

I have to confess that this recipe took me all of 15 minutes to prepare and I gave it another 15 minutes in the oven. It’s absurd isn’t it? But just look at it. The basil chutney has a good whack and the courgettes don’t turn soggy. The Halloumi is heated all the way through and let me tell you, this is a recipe that is very, very easy to eat.

for the full recipe head over to great british chefs

7 Responses to “Yellow courgette, basil chutney and Halloumi cannelloni”

  1. Deb|EastofEdenCooking November 13, 2014 at 10:49 pm #

    There are never enough hours in the day! We all need bright and sassy recipes like the The Courgette and Basil Cannelloni with Chutney and Halloumi. It is a wonderful dinner recipe that is easy to prepare and will nourish our weary bodies at the end of the day.

  2. Elaine @ foodbod November 14, 2014 at 6:43 am #

    Very cool recipe!!!

  3. Katie @ Whole Nourishment November 15, 2014 at 7:41 am #

    I like a ridiculously easy and scrumptious recipe, especially the looks of this one. My brain feels like it’s going a mile a minute too. Hang in there and be kind to yourself. 🙂

  4. anita November 17, 2014 at 4:01 am #

    So I long for such a break. Enjoy your no fuss time Deena. The recipe looks sumptuous

  5. Dannii @ Hungry Healthy Happy November 17, 2014 at 12:38 pm #

    This sounds perfect. Anything with halloumi is good with me.
    I have tweeted it too 🙂

  6. mjskit November 18, 2014 at 3:25 pm #

    A few months ago I found that I had quit reading, something I’ve always loved to do. Now I read every night and in the morning with my tea and my days are better for it. What a very lovely and intriguing dish! Need to check out more recipes from that cookbook, although it is nice learning them through you. 🙂

Let me know what you think about this recipe

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