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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.
Print Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice can be gluten-free
  • 50 g green vegetables such as green peas, green beans, broad beans spinach, kale
  • 1 Tbsp harissa paste
  • juice and zest of ½ lemon
  • 1 pack halloumi
  • ½ cup olives in oil drained
  • ½ cup cherry tomatoes
  • 1 tbs chopped herbs of your choice mint, parsley or basil
  • Squeeze of lemon juice
  • oil for frying

Method
 

  1. 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.
  2. Meanwhile, drain the halloumi and wipe it clean with a kitchen towel, then cut into 2cm cubes. Put these in a bowl.
  3. Mix the harissa with the lemon zest &juice, then pour over the halloumi. Toss well, coating the cubes well.
  4. 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.
  5. 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.