Recipe by Dezi Madafferi ~ as seen on Channel Ten’s 10 Minute Kitchen 10minutekitchen.com © 10 Minute Kitchen
Ingredients
- 1 box Farfalle pasta
- 1 punnet cherry tomatoes, halved
- 1 bunch flat leaf parsley, roughly chopped
- ¼ red onion, finely sliced
- 1 lemon
- Salt & cracked black pepper
- Olive oil
- 180g Riverina Dairy Haloumi, sliced into batons then squares
- D’orsogna Baked Leg Ham, sliced into strips
- ½ cup honey
- ½ bunch of fresh thyme
Haloumi Pasta Salad
- Bring salted boiling water to a rolling boil before adding in the pasta and cook until al dente using box instructions.
- Add cherry tomatoes, onion and parsley into a large salad bowl.
- Add lemon zest and juice of half a lemon.
- Add baked leg ham.
- Season with salt and cracked black pepper.
- Drain pasta in colander and add into the salad bowl.
- In a non-stick fry pan add a drizzle of olive oil and heat to medium.
- Add Riverina Dairy Haloumi and cook for approximately a minute, until lightly golden.
- Turnover and add the honey and sprigs of thyme.
- Pour honey and the haloumi into the pasta salad and toss to coat (retaining some for the top).
- Add extra sprigs of thyme.
