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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.

    This combination does not exist.


    Halloumi Cheese 75.0 grams

    Halloumi Cheese

    Sun Dried Tomatoes 20.0 grams

    Sun Dried Tomatoes

    Black Olives 25.0 grams

    Black Olives

    Penne Pasta 100.0 grams

    Penne Pasta

    Baby Marrow 45.0 grams

    Baby Marrow

    Red Bell Pepper 45.0 grams

    Red Bell Pepper

    Tomato and Olive Tapanade by Let's Cook 25.0 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
    : Your Kitchen Essentials
    Utensils: Pot | Pan |
    Pantry: Salt | Pepper | Olive oil | Extra virgin Olive oil |
    : Prepare the Ingredients
    - Halloumi Cheese: cut into small cubes.

    Wash and dry the vegetables prior to chopping (as required):
    - 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 to a rolling boil in a pot. Add some salt to the water and then add pasta. Boil till the pasta is al dente (it takes around 8 minutes). It should be slightly chewy.
    : Finish the Pasta, Plate and serve
    Heat some olive oil in a pan. Start by grilling the Halloumi till it is slightly coloured and then toss in the vegetables (baby marrow, red bell pepper). Let them cook for about 3-4 minutes on a medium heat. Then spoon in as much tomato and olive tapenade as you would like. Toss in the pasta directly from the boiling water into the vegetables. Once the everything is well coated in tapenade, turn off the heat. Check the seasoning. Add the black olives, sundried tomatoes, some extra virgin olive oil.

    Plate and Serve.