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Preparation time
15 minutes
Total time:
35 minutes
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Ingredients
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500 mL (2 cups) of cherry tomatoes
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45 mL (3 tbsp.) of olive oil
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2 mL of salt
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1 halloumi cheese, cut into 8 slices
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1 bag (454 g) of orecchiette (or similar pasta)
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80 mL (1/3 cup) of basil pesto
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60 mL (1/4 cup) of lemon juice
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1 avocado, peeled, pitted and cubed
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500 mL (2 cups) of arugula
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Directions
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Oven directions: Preheat oven to 200 °C (400 °F). Barbecue directions: Preheat barbecue to medium-high.
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In a 9-in. (23-cm) square aluminum baking pan, combine tomatoes with 30 mL (2 tbsp.) oil and salt. Set aside.
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Cook pasta according to package directions. Reserve 30 mL (2 tbsp.) of cooking water. Add cooking water, pesto and lemon juice to pasta and keep warm.
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Oven directions: Bake cherry tomatoes in the oven for about 10 minutes or until the skin begins to split. Barbecue directions: Grill tomatoes covered on the barbecue, turning them over from time to time, for approximately 5 minutes or until they begin to shrivel.
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Oven directions: In a non-stick skillet set over medium-high heat, brown haloumi in oil for a few seconds on each side. Barbecue directions: Brush halloumi slices on both sides with remaining oil. Set aside. Grill halloumi for 3–5 minutes, turning once until grill marks appear on the surface.
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Add grilled tomatoes, avocado and arugula to the pasta mixture. Divide onto four plates and top with grilled halloumi.
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