Cooking Corner — Grandpa's Pasta Salad with Haloumi and Lemon

Grandpa's Pasta Salad with Haloumi and Lemon

Ingredients

• 5 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon finely grated lemon rind
• 1 x 250g punnet cherry tomatoes, halved
• 55g (1/3 cup) pitted black olives
• 1 zucchini, ends trimmed, coarsely grated
• 1/2 cup firmly packed torn fresh basil leaves
• 2 tablespoons chopped fresh continental parsley
• 250g Spaghetti (or noodles of choice)
• 2 teaspoons olive oil, extra
• 1 x 250g haloumi, cut crossways into 8 slices

Method

1. Whisk the oil, vinegar and lemon rind in a bowl. Season with salt and pepper.
2. Combine the tomato, olives, zucchini, basil and parsley in a bowl.
3. Cook pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain and return to the pan.
4. Meanwhile, heat extra oil in a large non-stick frying pan over medium-high heat. Cook haloumi for 2 minutes each side or until golden and heated through.
5. Add oil mixture and tomato mixture to pasta. Toss until well combined.
6. Divide among serving bowls. Top with haloumi.

Matt’s Cooking Corner