Halloumi pasta
Serves 4
Easy
Prep:
Cook:
Add the punchy flavours of halloumi to pasta along with olives, courgette and tomato. Halloumi has more salt than cheddar, so a little goes a long way
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- 250g wholemeal penne
- 1 tsp rapeseed oil
- 120g halloumihalved through the seam and cut into cubes
- 325g baby plum tomatoeson the vine, halved
- 320g courgettescut into cubes
- 3 garlic clovesfinely grated
- 400g can chopped tomatoes
- 6 pitted Kalamata olivesquartered
- 1 tsp dried oregano
- 10g parsleychopped
Nutrition: Per serving
- kcal371low
- fat11glow
- saturates6g
- carbs48g
- sugars9g
- fibre9ghigh
- protein16g
- salt1.1g
Method
step 1
Boil the pasta following pack instructions. Meanwhile, heat the oil in a large, deep, non-stick pan over a medium heat and fry the halloumi, stirring occasionally for 3 mins until browned. Tip onto a plate, then cook the tomatoes in the pan for 1-2 mins until softened. Tip into the bowl of halloumi.
step 2
Tip the courgettes and garlic into the pan, stir-fry briefly, then pour in the canned tomatoes and stir in the olives and oregano. Cover and simmer for 10 mins.
step 3
Drain the pasta and toss in the sauce along with the parsley, halloumi and baby plum tomatoes. Serve half straightaway, then leave the remainder for another day. Will keep covered and chilled for up to three days. Reheat in a pan with a dash of water over a medium heat until piping hot.
