The ultimate pasta salad featuring wafer thin slices of halloumi. Destined to be a fan favourite after the first forkful.
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Serves
4
Orecchiette
Tomato
Halloumi
Olive Oil
Flaked Almond
Fennel Seed
Pul Biber
Sherry Vinegar
Sun-Dried Tomato
Fresh Flat Leaf Parsley
Fresh Basil
Nectarine
Pumpkin Seed
Salt
Chloe René
Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.
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Serves
4
Orecchiette
Tomato
Halloumi
Olive Oil
Flaked Almond
Fennel Seed
Pul Biber
Sherry Vinegar
Sun-Dried Tomato
Fresh Flat Leaf Parsley
Fresh Basil
Nectarine
Pumpkin Seed
Salt
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Step 1.
Bring a pot of salted water to the boil. Once boiling, tip the pasta in and cook following pack instructions until al dente. Fully drain once cooked.
Step 2.
Finely grate half the tomatoes into a bowl. Thinly slice the halloumi (use a mandoline if you have one) and add to the grated tomatoes.
Step 3.
Pour the olive oil into a frying pan set over a medium heat. Add the flaked almonds and cook until golden. Drop the fennel seeds and pul biber in, give everything a stir and pour into the halloumi bowl. Stir, then taste and season with salt, pepper and sherry vinegar.
Step 4.
Roughly chop the sun-dried tomatoes, pick the parsley and tear any big basil leaves. Wedge the nectarines and chop the remaining tomatoes into bite-sized pieces.
Step 5.
Toss the sun-dried tomatoes, chopped tomatoes, herbs, nectarine and pasta through the halloumi bowl and serve.
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