Halloumi Pasta with Cherry Tomatoes

Halloumi, cherry tomatoes, oregano and flecks of chilli combine to make a stunning midweek pasta supper.

• item 1
• For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
• Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
• Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. 
• Add the canned cherry tomatoes and bring to the boil, then reduce the heat and simmer for 2-3 minutes. 
• Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
• Add the cooked pasta to the pan and mix gently until well combined.
• For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.
• Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
• To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.

https://www.bbc.co.uk/food/recipes/pennewithhaloumiandc_92783

Serves: 4
Prep time: 
Cook time: 

• For the pasta
• 250g/9oz cherry tomatoes, on the vine
• 1 tbsp olive oil
• 1 red onion, peeled, finely chopped
• 1 red chilli finely chopped
• 2 garlic cloves, peeled, finely chopped
• 250g/9oz halloumi cheese, cut into 1cm/½in cubes
• 400g/14oz canned cherry tomatoes
• 1 tbsp chopped fresh oregano leaves
• salt and freshly ground black pepper
• 400g/14oz fresh penne, cooked according to packet instructions
• For the salad
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 75g/3oz rocket leaves
• 1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
• 75g/3oz lamb's lettuce
• 3 tbsp freshly grated parmesan (or alternative vegetarian hard cheese)