This dish is all about balance — sharp, spicy kimchi with a subtle goat cheese. You can use Feta instead, but the mellow flavours of the manouri cheese really makes this dish shine. I normally get the “mild” level of spiciness for kimchi, but feel free to go as spicy as you like!
Ingredients
Portion of tagliatelle
1x courgette
1x onion
1 teaspoon of wholegrain mustard
Kimchi, manouri cheese to taste
Recipe
Start cooking the tagliatelle according to packaging
Preheat pan, add a tablespoon of olive oil, and panfry sliced onions until it has a little colour
Add a teaspoon of wholegrain mustard and salt, stir, cook until it takes on more colour, be careful not to burn it
Add diced courgettes, stir, let it cook for a minute or so
Add ¼ cup water and cook with lid on until soft, heat off
Mix tagliatelle into the pan together with kimchi
Plate, add manouri cheese, a drizzle of olive oil, and a sprinkle of fleur de sel sea salt to serve
That’s all folks!
Happy cooking 🍖