You may know halloumi from barbecues, burgers and salads. But how about a pasta? It doesn’t get much simpler – or more comforting – than this fresh, light, lemony pasta that’s perfect for sunny evenings.
Complete this Recipe Pack and use up all your ingredients with 2 more recipes from ‘Taste of Turkey’, now live on Sidekick. You’ll also make Lahmacun with Charred Onion Salad and Lamb Kofte with Beetroot Hummus-Style Smash.
1. Get the pasta on
Fill a medium saucepan with 650ml of water, add a stock cube and place over a high heat.
Once the water has come to a boil, drop in 200g of pasta – the water should just cover the pasta. Cook for 8-10 minutes, until the liquid has reduced by ⅔ and the pasta is soft but still has a slight bite. Get on with the rest of the dish while you wait.
2. Get ready to serve
Finely chop 15g of parsley and 15g of mint and coarsely grate 225g of halloumi.
3. Serve it up
Once the pasta is ready, chuck in ¾ of the halloumi and herbs. Give everything a stir and season with a generous pinch of salt and a good grind of black pepper.
Divide the pasta between bowls and top with the remaining herbs and halloumi. Finely grate over the zest from 1 lemon, squeeze over its juice and serve!
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