Haloumi and Pasta Salad Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 Conchiglie7 Ounce (200 Gram)
 Olive oil3 Tablespoon
 Marinated haloumi cheese8 Ounce, cut into 1/4 inch wide slices (250 Gram Pack)
 Tomato salsa dip3 Tablespoon
 Canned red pepper5 3⁄4 Ounce, drained and chopped (1/2 X 340 G Ram / 11 1/2 Ounce Can)
 Courgettes2 , diced
 Green beans3 Ounce, chopped (75 Gram)
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1966 Calories from Fat 966

% Daily Value*

Total Fat 108 g165.6%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 648.5 mg27%

Total Carbohydrates 176 g58.6%

Dietary Fiber 30.5 g121.9%

Sugars 19.3 g

Protein 80 g160.7%

Vitamin A 60.9% Vitamin C 217%

Calcium 25.7% Iron 37.4%

*Based on a 2000 Calorie diet

Directions

1. The evening before, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain and rinse under the cold tap to cool down. Drain again.
2. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Have ready some kitchen paper to drain the cheese on. When the oil is hot enough for the surface to be shimmering (if it is not hot enough, the cheese will simply melt instead of cooking), add the sliced haloumi and cook for 1 or 2 minutes on each side until the cheese is golden. Remove and drain on the kitchen paper. Set aside to cool.
3. In a large bowl, mix together the remaining oil and the tomato salsa dip and add the pepper, courgettes and green beans. Stir in the pasta.
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