Halloumi pasta

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

Prep:15 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 371
fat 11g
saturates 6g
carbs 48g
sugars 0g
fibre 9g
protein 16g
salt 1.1g

Ingredients

250g wholemeal penne
1 tsp rapeseed oil
120g halloumi, halved through the seam and cut into cubes
325g baby plum tomatoes on the vine, halved
320g courgettes, cut into cubes
3 garlic cloves, finely grated
400g can chopped tomatoes
6 pitted Kalamata olives, quartered
1 tsp dried oregano
10g parsley, chopped

Method

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.
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.
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.

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