Haloumi pasta salad

Serves: 4
Time to make: 25 mins

Total cost: $ 14.60 / $ 3.65 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

300g wholemeal pasta (penne or rigotoni)
80g haloumi
3 tablespoons chopped fresh mint, plus a few sprigs to garnish
1 red chilli, finely chopped or 2 teaspoons chilli flakes
2 tablespoons olive oil
2 cloves garlic, finely chopped
2-3 tablespoons balsamic vinegar
2 x 250g punnets cherry tomatoes, halved
1 avocado, sliced
1 cup chickpeagarbanzoXsgarbanzosX, rinsed and drained
2 spring onions, finely sliced

Nutrition Info

Kilojoules 2450kJ
Calories 586cal
Protein 20g
Total fat 27g
Saturated fat 7g
Carbohydrates 65g
Sugars 9g
Dietary fibre 14g
Sodium 385mg
Calcium 220mg
Iron 4.5mg

Instructions

Bring a large pot of salted water to the boil. Add pasta and cook according to packet directions. Set aside to cool.
In a small bowl place haloumi, mint, chilli and half the oil. Stir to coat and set aside to marinate.
In a large salad bowl combine garlic, balsamic vinegar and remaining oil. Add tomatoes, avocado, chickpeas, spring onions and pasta, and toss to coat.
Set a pan over medium-high heat. Cook haloumi for 1 minute each side, until golden brown. Cut into chunks and add to pasta. Toss lightly.
To serve, divide pasta salad among 4 plates. Garnish with mint and freshly ground black pepper.

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