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Haloumi pasta salad

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Serves: 4
Time to make: 25 mins

Total cost: $ 14.60 / $ 3.65 per serve

(at time of publication)


Haloumi pasta salad

  • 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 chickpeas, 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

    1. Bring a large pot of salted water to the boil. Add pasta and cook according to packet directions. Set aside to cool.
    2. In a small bowl place haloumi, mint, chilli and half the oil. Stir to coat and set aside to marinate.
    3. In a large salad bowl combine garlic, balsamic vinegar and remaining oil. Add tomatoes, avocado, chickpeas, spring onions and pasta, and toss to coat.
    4. 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.
    5. To serve, divide pasta salad among 4 plates. Garnish with mint and freshly ground black pepper.

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    Variations

    Make it gluten free: Use gluten-free pasta.

    HFG tip

    Make a hummus with any remaining chickpeas by whizzing in the blender with a little olive oil, seasoning and lemon juice.

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Melanie Jenkins
    First published: Mar 2018
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