Penne with Grilled Halloumi and Vegetables

Halloumi is a semi-hard, brined cheese made from a mixture of goat's and sheep's milk. Goat milk has less lactose and a slightly different protein structure than cow's milk which helps it to be digested faster. They also contain fewer calories than cow's cheese.

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    Halloumi Cheese 75.0 grams

    Halloumi Cheese

    Sun Dried Tomatoes 0.02 grams

    Sun Dried Tomatoes

    Black Olives 25.0 grams

    Black Olives

    Penne Pasta 100.0 grams

    Penne Pasta

    Red Bell Pepper 45.0 grams

    Red Bell Pepper

    Baby Marrow 45.0 grams

    Baby Marrow

    Tomato and Olive Tapanade by Let's Cook 0.025 grams

    Tomato and Olive Tapanade by Let's Cook

    • Time : 20.0 mins
    • |
    • Calories: 627.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 22.0 g
    • |
    • Carb. : 80.0 g
    Mise en Place
    Prepare the ingredients as follows:

    Halloumi Cheese; cut into small cubes
    Baby Marrow; dice them into small cubes
    Red Bell Pepper; dice them into small cubes
    Sundried Tomatoes; Slice into strips.
    Boil the Penne
    Bring some water in a saucepan or pot to a rolling boil. Add some salt to the water and the pasta. It should take around 8 minutes till al dente (it should be slightly chewy).
    Toss the Halloumi & Vegetables in Tapenade
    Heat some olive oil in a pan. Start by grilling the Halloumi and then toss in the vegetables. Let them cook for about 3-4 minutes on a medium heat. Then spoon in as much tapenade as you would like. Toss in the pasta directly from the boiling water into the vegetable and pesto mixture. Once the everything is well coated in tapenade, turn off the heat. Add the olives, sun dried tomatoes and some extra virgin olive oil just before serving.