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
- Serves: 4 persons
- 250g wholemeal penne
- 1tsp 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
- 3garlic cloves, finely grated
- 400g can chopped tomatoes
- 6pitted Kalamata olives, quartered
- 1tsp dried oregano
- 10g parsley, chopped
Step 1Boil 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 2Tip 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 3Drain 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.