Ingredients
250g 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 halloumi cheese, cut into 1cm/½in cubes
400g canned cherry tomatoes
1 tbsp chopped fresh oregano leaves
260g penne, cooked according to packet instructions
For the salad
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
75g rocket leaves
1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
75g lamb’s lettuce
3 tbsp freshly grated parmesan (or alternative vegetarian hard cheese)
Method
- 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.
- 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.
- Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
