Pasta Shells with Caper-Lime Dressing And Fried Halloumi Che

INGREDIENTS

INSTRUCTIONS

FOR THE DRESSING
Preheat the oven to 220C/425F/Gas 7.
1 Put the tomatoes in a small roasting tin. Peel the garlic cloves and
nestle them in amongst the tomatoes.
2 Tuck in the rosemary sprigs, season well with rock salt and black pepper,
and drizzle over a little oil.
3 Roast for 15 - 20 minutes until tender and a little charred. Thinly slice
the red onion.
4 Heat 1-2 tbsp olive oil in a small frying pan and add the red onion.
Sprinkle over the sugar, season generously and cook very gently for 10-12
minutes until softened and golden brown.
5 Cook the pasta in a large pan of boiling, salted water for 10-12 minutes,
until tender.
6 Place the limes in the microwave and cook on full power for 10 seconds to
release the juices. Roughly chop the olives and set aside.
7 For the Dressing: Grate the rind off one lime into a small bowl and
squeeze in the juice of both. Roughly chop the capers and stir into the
lime with the olive oil.
8 Finely chop the coriander and stir into the dressing with a little salt
and plenty of pepper. Cut the halloumi into 5mm/ 1/4" thick slices.
9 Heat 1 tbsp olive oil in a griddle pan. Dust the cheese with seasoned
flour and cook on a high heat for 1-2 minutes on each side until golden
brown. Drain on kitchen paper.
10 Drain the pasta well and return to the pan, stir in the chopped olives,
caramelised red onion and roasted tomatoes and garlic.
11 Pile the pasta into serving bowls and arrange the warm halloumi on top.
Spoon over the caper and lime dressing and serve.
Converted by MC_Buster.
Per serving: 921 Calories (kcal); 59g Total Fat; (56% calories from fat);
14g Protein; 89g Carbohydrate; 0mg Cholesterol; 267mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 11
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“God is waiting for you”