I’m a huge fan of Halloumi. It’s a rich cheese that you can grill or rasp or use in a hundred different ways.
Halloumi Pasta with Lemon and Mint
- 200g Halloumi cheese
- 400g pasta, whole wheat
- 2l vegetable stock
- 2 lemons
- 4 sprigs of mint, fresh
- Finely grate the cheese. Chop a handful of the mint leaves and set aside. In the meantime, cook the pasta in the vegetable stock. The liquid should cover the pasta by an inch or so
- If the liquid gets too low before the pasta is cooked, add a splash more. You want most of the liquid to have been absorbed by the end, but with some still remaining
- Layer some of the grated cheese and mint in an empty shallow bowl per person. When the pasta is al dente, ladle half a portion into the bowl along with a little of the stock
- Sprinkle another layer of the grated cheese, top with some more pasta and finish with the final layer of cheese. Sprinkle with a generous amount of the fresh mint. Squeeze the juice from ¼ to ½ a lemon over each bowl and serve with a few more wedges if needed
This was just a great and easy dish and one my family also fell in love with. I did put some roasted chicken-cubes on it for my parents, so they would have some meat with this pasta, but I had mine just like the recipe and I enjoyed it a lot. I got the recipe from the Great British Chefs website and it was easy to follow and one of my new favorites. I adapted it a tiny bit to follow my vegetarian diet.