Halloumi, pea & pasta
13
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This Mediterranean-inspired dish is full of fresh flavours and the peppery rocket works well with the distinctive saltiness of the halloumi
Ingredients
White pasta, dry
240 g, spirals
Asparagus, raw
300 g, tips
Peas, fresh or frozen
160 g, garden
Chickpeas, cooked
1 can(s), large, drained
Halloumi
140 g, sliced
Red wine vinegar
5 ml
Olive Oil
1 tablespoon(s)
Caster Sugar
¼ teaspoon(s)
Rocket
50 g
Instructions
1
Cook the pasta in a pan of boiling water for 8–10 minutes or until al dente. Drain and tip into a bowl.
2
Meanwhile, cook the asparagus and peas in a pan of boiling water for 2–3 minutes, until tender. Drain. Add to the pasta along with the chickpeas.
3
Cook the halloumi in a frying pan over a high heat for 1–2 minutes each side or until golden.
4
Whisk together the vinegar, olive oil and sugar. Pour over the pasta and toss well to combine, then stir through the rocket and serve with the halloumi.
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