Halloumi pasta

• 250 g wholemeal penne
• 1 tsp rapeseed oil
• 120 g halloumi halved through the seam and cut into cubes
• 325 g baby plum tomatoes on the vine, halved
• 320 g courgettes cut into cubes
• 3 clove garlic finely grated
• 400 g can chopped tomatoes
• 6 pitted Kalamata olives quartered
• 1 tsp dried oregano
• 10 g parsley chopped

Instructions

1. Boil the pasta following pack instructions. Meanwhile, heat the oil in a large, deep, non-stick pan over a medium heat and fry the halloumi, stirring occasionally for 3 mins until browned. Tip onto a plate, then cook the tomatoes in the pan for 1-2 mins until softened. Tip into the bowl of halloumi.
2. Tip the courgettes and garlic into the pan, stir-fry briefly, then pour in the canned tomatoes and stir in the olives and oregano. Cover and simmer for 10 mins.
3. Drain the pasta and toss in the sauce along with the parsley, halloumi and baby plum tomatoes. Serve half straightaway, then leave the remainder for another day. Will keep covered and chilled for up to three days. Reheat in a pan with a dash of water over a medium heat until piping hot.