Penne with Halloumi and Cherry Tomatoes

A stunning midweek pasta supper featuring halloumi, cherry tomatoes, oregano, and chilli, served with a fresh dressed side salad.

Vegetarian Healthy Pasta Halloumi Midweek

Estimated Nutrition

Calories

772.1

kcal / serving

3088.5 kcal total

Carbs

60.8g

per serving

243.2 g total

Fat

44.6g

per serving

178.4 g total

Protein

31.7g

per serving

126.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

tbsp

White Wine Vinegar

Dairy

250

Halloumi Cheese

cut into 1cm cubes

tbsp

Parmesan

freshly grated

GrainsCereals

400

Penne

fresh, cooked according to packet instructions

NutsSeeds

cloves

Garlic

peeled, finely chopped

tbsp

Oregano

chopped fresh leaves

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

tbsp

Extra Virgin Olive Oil

for dressing

Vegetables

250

Cherry Tomato

on the vine

piece

Red Onion

peeled, finely chopped

piece

Red Chilli

finely chopped

400

Canned Cherry Tomatoes

Rocket Leaves

head

Little Gem Lettuce

cut in half lengthways, leaves separated and washed

Lambs Lettuce

Method

Serve the pasta topped with grated parmesan and place the salad on the side.

Combine rocket, lettuce, and lamb's lettuce in a bowl and coat with the dressing.

Whisk mustard and vinegar together in a bowl then slowly incorporate the extra virgin olive oil.

Toss the pre-cooked penne into the pan and mix gently.

Stir in the softened fresh tomatoes and oregano and cook for another minute before seasoning.

Pour in canned tomatoes and boil, then simmer for 3 minutes.

Add halloumi cubes and cook for 2 minutes per side until golden brown.

Sauté chopped onion, garlic, and chilli in olive oil for 3 minutes in the same pan.

Fry fresh cherry tomatoes in a hot frying pan for 5 minutes until softened then set aside.