Imported from Instagram

Hot Honey Halloumi Pasta Salad

Name: Hot Honey Halloumi Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 270 g Fusilli bucati, dry; 4 tbsp Extra-virgin olive oil (1 tbsp for coating the pasta, 2 tbsp for frying the corn, and 1 tbsp for frying the halloumi); 2 Corn on the cob (small; kernels removed from the cobs); 250 g Halloumi (1 block; cut into cubes); 3 tbsp Honey (for the hot honey); 1 tsp Chilli flakes (Adjust to taste for preferred spiciness); 2 slices Flame-roasted red peppers (from a jar; chopped); 1 Avocado (diced); 2 handfuls Rocket (arugula); 3 Spring onions (chopped); 1 handful Parsley (small; chopped); 0.5 lemon Lemon juice (juice of half a lemon); 30 g Extra-virgin olive oil (for the dressing); 1 tsp Dijon mustard (for the dressing); 1 tsp Honey (for the dressing); 1 clove Garlic (grated); 0.5 tsp Salt (for the dressing); 0.5 tsp Black pepper (for the dressing); Salt (a pinch, for frying the corn)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A summery pasta salad combining charred corn, roasted peppers, peppery rocket and creamy avocado with salty halloumi coated in sweet, gently spicy honey. A lemon, mustard and garlic dressing brings the ingredients together.

4 servings35 minMediterranean

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Ingredients

270 g Fusilli bucati, dry
4 tbsp Extra-virgin olive oil (1 tbsp for coating the pasta, 2 tbsp for frying the corn, and 1 tbsp for frying the halloumi)
2 Corn on the cob (small; kernels removed from the cobs)
250 g Halloumi (1 block; cut into cubes)
3 tbsp Honey (for the hot honey)
1 tsp Chilli flakes (Adjust to taste for preferred spiciness)
2 slices Flame-roasted red peppers (from a jar; chopped)
1 Avocado (diced)
2 handfuls Rocket (arugula)
3 Spring onions (chopped)
1 handful Parsley (small; chopped)
0.5 lemon Lemon juice (juice of half a lemon)
30 g Extra-virgin olive oil (for the dressing)
1 tsp Dijon mustard (for the dressing)
1 tsp Honey (for the dressing)
1 clove Garlic (grated)
0.5 tsp Salt (for the dressing)
0.5 tsp Black pepper (for the dressing)
Salt (a pinch, for frying the corn)

Steps

1
Bring a pot of water to a boil and cook the fusilli bucati for about 10 minutes, until al dente.
2
Drain the pasta and toss it with 1 tablespoon of the olive oil so it does not stick while you prepare the remaining ingredients.
3
Heat a frying pan over medium-high heat and add 2 tablespoons of olive oil.
4
Add the corn kernels removed from the cobs and a pinch of salt. Fry for about 6–8 minutes, stirring occasionally, until the kernels are nicely browned. Remove from the heat.
5
Cut the halloumi into cubes. Heat a frying pan over medium-high heat with the remaining 1 tablespoon of olive oil.
6
Add the halloumi cubes and fry until browned on one side, a couple of minutes. Flip and cook for about another minute on the other side.
7
In a small pan over low heat, warm the 3 tablespoons of honey with the chilli flakes for 1–2 minutes.
8
Add the browned halloumi to the hot honey and turn to coat it.
9
In a small bowl, combine the lemon juice, 30 g olive oil, Dijon mustard, 1 teaspoon honey, grated garlic, salt and pepper. Mix with a fork until fully emulsified.
10
In a large bowl, combine the cooked pasta, chopped roasted red peppers, charred corn, rocket, diced avocado, chopped spring onions, parsley and hot-honey halloumi.
11
Pour the dressing over the salad and mix to coat. Serve.

Notes

Serves 4 as a meal or 6 as a side. The source says to adjust the chilli flakes to personal preference. It does not specify how to prepare the corn beyond removing the kernels or whether the salad should be served warm or chilled.