Haloumi pasta salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Haloumi provides all the saltiness you need in this vegetarian pasta dish delivering a tasty, low-sodium recipe that's ready in only 25 minutes.

Serves: 4

Time to make: 25 mins

Ingredients

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.

Make it gluten free: Use gluten-free pasta.

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

Calories 586cal

Kilojoules 2450kJ

Protein 20g

Total fat 27g

–Saturated fat 7g

Carbohydrates 65g

–Sugars 9g

Dietary fibre 14g

Sodium 385mg

Calcium 220mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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