Pesto Pasta Salad With Grilled Halloumi
Pesto pasta is a classic and combining it with grilled halloumi and sweet tomatoes in a summer salad is a very good idea.
A tasty, nourishing, and balanced dish, ready for any moment of the day.
The recipe
Simmer the garlic
Peel and finely chop the garlic cloves.
Place them in a small bowl, add a pinch of salt and 1 teaspoon of olive oil and toss gently. Let it rest for about 10 minutes to infuse.
Transfer the garlic and oil to a small, thick-bottomed saucepan and add 150 ml of water.
Bring to a boil, then reduce the heat and simmer for about 15 minutes, to soften the garlic.
Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions.
Drain, and reserve about 150 ml of the cooking water.
Make the pesto
In a blender, add the simmered garlic with its cooking liquid, Parmesan, pine nuts, basil, lemon juice, lemon zest, and 10 ml (about two teaspoons) olive oil.
Add about 100 ml of the reserved pasta water and blend at medium speed until smooth.
Adjust consistency with more pasta water if needed.
Grill the halloumi
Preheat a cast-iron grill or skillet.
Slice the halloumi into 1/2 cm thick pieces, season with pepper, and grill for 2-3 minutes on each side, until golden and lightly charred.
Assemble
Toss the warm pasta with the pesto and transfer to serving bowls.
Add the grilled halloumi and the sliced tomatoes.
Finish with a drizzle of olive oil and a few torn basil leaves.
Serve warm or at room temperature.
Enjoy !
INGREDIENTS - for two portions
Organic or “Best you can get” !
Dried pasta - 120 g
Halloumi - 200 g
Garlic - 2-3 cloves
Tomatoes - 100 grams
Parmesan - 25 grams
Pine nuts - 25 grams
Extra virgin olive oil - 15 ml
Fresh basil leaves - 10-15 leaves
Lemon Zest - a teaspoon
Fresh lemon juice - 5 ml
A grind of pepper
A pinch of salt
