the red wine vinegar in this recipe makes for a lovely tangy tomato sauce that pairs well with the soft and savoury halloumi. and fistfuls of parsley provide a fresh and herby finish.
Prep | couple of mins.
Cook | around 10 mins.
Serves | 4.
INGREDIENTS.
⁃ 400g dried spaghetti, cooked.
⁃ 2tbsp olive oil.
⁃ 7x large ‘on-the-vine’ tomatoes, halved then quartered.
⁃ 1.5tbsp oregano.
⁃ 2tbsp red wine vinegar.
⁃ 15g (around half a small packet) flat-leaf parsley, rough-chopped.
⁃ 225g halloumi, cut into large cubes.
METHOD.
⁃ heat the oil in a large frying pan over medium heat then add the tomatoes with a pinch of salt and cook with the pan lid on for 5 mins. add the oregano and red wine vinegar and cook for a further 5 mins. cook the pasta alongside the tomatoes (around 10 mins – see packet). sear the halloumi in a dry non-stick pan in the last 5 mins. portion out the pasta then top with the sauce and a few cubes of halloumi. sprinkle over with chopped parsley.
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