- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 12 oz
- small dry pasta such as orecchiette
- 375 g
- 1/3 cup
- prepared basil pesto
- 75 mL
- 1/4 cup
- lemon juice
- 60 mL
- approx. 2 cups
- cherry tomatoes
- 500 mL
- 3 tbsp
- olive oil, divided
- 45 mL
- 8 oz
- halloumi cheese
- 250 g
- 1/2 tsp
- salt, divided
- 2 mL
- 1
- avocado, peeled, pitted and diced
- 2 cups
- Compliments Baby Arugula
- 500 mL
Method
Step 1
Cook pasta according to package directions; reserve 2 tbsp (30 mL) pasta water before draining. Toss pasta with pasta water, pesto and lemon juice. Set aside to cool while doing next steps
Step 2
Toss tomatoes with 2 tbsp (30 mL) oil and half the salt. Transfer to 9-in. (23-cm) square foil pan. Cut halloumi into 8 slices; brush with remaining oil and season with remaining salt
Step 3
Grill tomatoes on medium-high heat with barbecue lid closed, turning occasionally, about 5 min., or until they begin to blister. Open lid. Remove tomatoes from grill, if ready. Grill halloumi 3 to 5 min., turning once, until softened and grill-marked.
Step 4
Stir in grilled tomatoes, avocado and arugula into reserved pasta mixture. Divide onto 8 dishes. Top with grilled halloumi to serve.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 410
- Fat:
- 22 g
- Saturated Fat:
- 8 g
- Carbs:
- 40 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 15 g
- Sodium:
- 560 mg
