Haloumi and Pasta Salad
|Conchiglie||7 Ounce (200 Gram)|
|Olive oil||3 Tablespoon|
|Marinated haloumi cheese||8 Ounce, cut into 1/4 inch wide slices (250 Gram Pack)|
|Tomato salsa dip||3 Tablespoon|
|Canned red pepper||5 3⁄4 Ounce, drained and chopped (1/2 X 340 G Ram / 11 1/2 Ounce Can)|
|Courgettes||2 , diced|
|Green beans||3 Ounce, chopped (75 Gram)|
|Freshly ground black pepper||To Taste|
1. The evening before, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain and rinse under the cold tap to cool down. Drain again.
2. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Have ready some kitchen paper to drain the cheese on. When the oil is hot enough for the surface to be shimmering (if it is not hot enough, the cheese will simply melt instead of cooking), add the sliced haloumi and cook for 1 or 2 minutes on each side until the cheese is golden. Remove and drain on the kitchen paper. Set aside to cool.
3. In a large bowl, mix together the remaining oil and the tomato salsa dip and add the pepper, courgettes and green beans. Stir in the pasta.