Warm Mediterranean Pasta Salad, Crispy Halloumi & Smoky Beans

Ingredients

• 100g wholegrain fusilli pasta
• 200g halloumi, sliced
• 200g tinned cannellini beans (drained and rinsed)
• 2 cups rocket or spinach
• 150g cherry tomatoes, halved
• ½ red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp garlic granules
• Sea salt and black pepper, to taste

Nutritional breakdown

Approx per serving

Calories

540 kcal

Protein

24g

Carbohydrates

29g

Fibre

8g

Fats

32g

Sugar

6g

Sodium

800mg

Method

1. Cook the pasta according to the packet instructions until al dente. Drain and set aside.
2. Meanwhile, heat 1 tbsp of olive oil in a frying pan over medium-high heat. Add the halloumi slices, cooking for 2 to 3 minutes each side until golden brown and crispy. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of olive oil. Add the drained cannellini beans, smoked paprika, dried oregano, garlic granules, salt and pepper.
4. Cook for 4 to 5 minutes until the beans are lightly crisped and golden. Set aside.
5. In a large bowl, combine the cooked pasta, crispy halloumi, smoky beans, tomatoes, rocket or spinach and red onion.
6. Prepare the dressing by whisking together the remaining tablespoon of olive oil with balsamic vinegar; drizzle over the pasta salad, tossing gently to combine.
7. Serve warm and season with additional sea salt and freshly ground black pepper if desired.