Spiced halloumi pasta salad
This spiced halloumi pasta salad can be eaten warm or cold, so it’s ideal for parties, picnics or to take to work/trip in your lunch-box. Alternatively you can have it for lunch or midweek supper, served with a green salad. I used gluten-free fusilli, but you can make this dish with your own favourite pasta. As to the green vegetables, use whatever you have in your fridge or freezer of the following: green beans, green peas, broad beans, soya beans, spinach or kale.
Ingredients
Method
- Cook the pasta according to the instructions on the pack. Add the green vegetable of your choice for the last 2 minutes of the cooking time, then drain.
- Meanwhile, drain the halloumi and wipe it clean with a kitchen towel, then cut into 2cm cubes. Put these in a bowl.
- Mix the harissa with the lemon zest &juice, then pour over the halloumi. Toss well, coating the cubes well.
- Heat a drop of oil in a frying pan. When hot, add the halloumi cubes together with the marinade. Fry them until golden on each side.
- Put the drained pasta and green vegetable into a large serving bowl. Add the olives, cherry tomatoes (halved), halloumi and herbs. Drizzle with some lemon juice ( you can grate some lemon zest over it too), then toss and serve.