Ingredients
The following ingredients have 4 Servings
- 250g/9oz 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/9oz halloumi cheese, cut into 1cm/½in cubes
- 400g/14oz canned cherry tomatoes
- 1 tbsp chopped fresh oregano leaves
- salt and freshly ground black pepper
- 400g/14oz fresh penne, cooked according to packet instructions
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 75g/3oz rocket leaves
- 1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
- 75g/3oz lamb's lettuce
- 3 tbsp freshly grated parmesan (or alternative vegetarian hard cheese)
Instruction
- 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. Season, to taste, with salt and freshly ground black pepper.
- 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. Season, to taste, with salt and freshly ground black pepper.
- Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
- To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.
