This vegetarian dish is perfect for an healthy lunch, especially during hot days in the office. The dried fruits give it a special crunchiness, so I really suggest you put them in for the best possible texture. Also, you can substitute the fresh tomatoes with sun-dried ones for a more intense flavour.

20'

2

Ingredients

  • 180g short pasta
  • 100g halloumi
  • 200g spinach
  • 100g cherry tomatoes
  • salt and pepper
  • Bonus: a bunch of pine nuts or flaked almonds

Halloumi, spinach and tomatoes pasta
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Preparation

1. Cut the halloumi in small cubes, then put them in a non-sticky pan and cook them until they get golden-brown. Set them aside for later.

2. Stir-fry the spinach in the same pan, adding a bit of hot water if they become too dry. When all the spinach water has evaporated, turn off the heat and set the pan aside.

3. Cook the pasta in a large pan until it's al dente. If you are unsure of how to do it, here's 5 Tips to help you.

4. While the pasta cooks, cut the cherry tomatoes in the way you prefer, either in two or in four. Don't leave them whole. They tend to explode when you bite them whole.

5. Once the pasta is ready, drain it and put it in a large bowl. Add the other ingredients, then mix them together.

6. Taste the pasta and add some salt and pepper if necessary. If you think the pasta is too dry, use a spoonful of olive or seed oil.

7. Put the pasta inside the lunch boxes, sprinkle it with almonds if you wish and let it cool down to room temperature.

8. Now the pasta is ready to go in the fridge. It will be good for at least three days, you you should try to consume it quickly, otherwise it might get too soggy.

How did you like this recipe? Have you got any suggestions or variations of your own? Let us know in the comments below.

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