Halloumi pasta

1. 1

   For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.

2. 2

   Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.

3. 3

   Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil, then reduce the heat and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.

4. 4

   Add the cooked pasta to the pan and mix gently until well combined.

5. 5

   For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.

6. 6

   Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.

7. 7

   To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.