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HALLOUMI PASTA WITH CHERRY TOMATOES RECIPE - BBC FOOD



Halloumi pasta with cherry tomatoes recipe - BBC Food image

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

Provided by Matt Tebbutt

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 18

250g/9oz cherry tomatoes, on the vine
1 tbsp olive oil
1 red onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 red chilli, 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
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)

Steps:

  • 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.

CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES



Chickpea salad recipe | Jamie Oliver salad recipes image

If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted

Total Time 10 minutes

Yield 4

Number Of Ingredients 11

1 small red onion peeled
1-2 fresh red chillies deseeded
2 handfuls ripe red or yellow tomatoes
1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper
410 g tinned chickpeas drained, or around 4 large handfuls of soaked and cooked chickpeas
1 handful fresh mint chopped
1 handful fresh green or purple basil finely ripped
100 g feta cheese

Steps:

    1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
    2. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

Nutrition Facts : Calories 272 calories, FatContent 16.5 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 11.5 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.43 g salt, FiberContent 5.6 g fibre

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