My recent post on grilled halloumi sandwiches got quite a bit of search engine traffic. Clearly, people are desperate for halloumi recipes. And I totally understand.
So here’s another one for you: Pasta with Sauteed Halloumi, Tomatoes and Spinach
– One bag arugula or spinach, chopped and de-stemmed
– One container of cherry tomatoes, sliced in half
– Package of halloumi, sliced into 1/2-inch cubes
-1/2-3/4 package of angel hair also would work great
– Lotsa olive oil
– Salt and pepper to taste
– Small hot pepper, chopped (remove seeds if spice-averse)
Directions: Pour some olive oil, about 5-6 tablespoons, in a skillet, turn on medium high heat. Saute halloumi cubes until golden on all sides. They’ll lose their shape a little, but will basially stay cubed.
Remove cubes and drain on plate. Add tomatoes and pepper to skillet, cook 5-7 minutes until tender but still firm. Cook pasta in boiling water, adding spinach/arugula at the same time as the pasta. Remove and drain when pasta is aldente (cooked but still firm). Pour back into pot, adding tomatoes/peppers, halloumi. Stir well, adding olive oil, salt and pepper until desired flavor level.
Variations: This probably would be good with some lemon juice and basil, too. And it may take a little experimentation to get the right arugula balance.
Recipe adapted from Pittas.com