Crispy radishes and grilled halloumi combine for the texture burst you are looking for this season. Plus halloumi is an excellent source of calcium, which is key for strong bones.
Ingredients
400g farfalle (bow-tie) pasta
salt
150g radishes
1 avocado
1 red onion
2 handfuls rocket
For the pesto:
1 handful mixed herbs
40g cashew nuts
200g halloumi
3 tbsp olive oil
1 tbsp lemon juice
freshly ground black pepper
Method
Step 1. Cook the pasta in boiling salted water according to the pack instructions, rinse and drain well.
Step 2. For the pesto, blend the herb leaves with the cashews, 50g halloumi, 2 tbsp oil and the lemon juice until creamy. Add a little cold water if needed and season with salt and pepper.
Step 3. Slice the remaining halloumi, brush with 1 tbsp oil and grill on both sides for about 2 minutes until golden brown. Season with salt and pepper.
Step 4. For the salad, slice the radishes. Halve and pit the avocado, remove the flesh from the skin and chop into small cubes. Peel the onion, halve and cut into thin slices.
Step 5. Mix the pasta with 3-4 tbsp pesto in a bowl. Loosely mix in the onions, radishes and diced avocado and arrange the rocket and grilled halloumi on top. Serve with the remaining pesto.
Serves 4.
