INGREDIENTS

INSTRUCTIONS

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;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 453
Calories From Fat: 349
Total Fat: 39.6g
Cholesterol: 0mg
Sodium: 449.7mg
Potassium: 359.4mg
Carbohydrates: 25.3g
Fiber: 3.8g
Sugar: <1g
Protein: 3.6g