High-Protein Halloumi Pasta Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g whole wheat pasta (fusilli or penne)</li><li class="ingredients-single-item">225g halloumi cheese, cubed</li><li class="ingredients-single-item">150g cherry tomatoes, halved</li><li class="ingredients-single-item">1 yellow bell pepper, diced</li><li class="ingredients-single-item">1/2 red onion, thinly sliced</li><li class="ingredients-single-item">100g baby spinach</li><li class="ingredients-single-item">40g toasted pine nuts (or toasted sunflower seeds)</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">1 lemon, juiced and zested</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">15g fresh basil, chopped</li><li class="ingredients-single-item">10g fresh parsley, chopped</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp honey (or maple syrup)</li><li class="ingredients-single-item">Salt and black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick griddle pan or heavy skillet</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Small jar with lid for dressing</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). This will be for toasting the pine nuts if they're not already toasted. Spread them on a small baking tray and toast for 5-7 minutes until golden brown, watching carefully as they burn quickly. Remove and set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes). The pasta should have a slight bite to it as it will continue to absorb the dressing. Drain thoroughly and rinse briefly under cold water to stop the cooking process. Toss with a drizzle of olive oil to prevent sticking and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pasta cooks, prepare the halloumi. Pat the cubed cheese dry with paper towels - this helps it brown better. Heat a non-stick griddle pan or heavy skillet over medium-high heat. When hot, add the halloumi cubes and cook for 1-2 minutes on each side until golden brown with grill marks. The cheese should sizzle when it hits the pan. Don't overcrowd the pan; cook in batches if necessary. Transfer to a plate lined with paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make the dressing by combining all dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until well combined and emulsified. Taste and adjust seasonings as needed - the dressing should be punchy as it will be diluted when mixed with the other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large mixing bowl, combine the cooled pasta, grilled halloumi, cherry tomatoes, bell pepper, red onion, and spinach. The residual warmth from the pasta and halloumi will slightly wilt the spinach, creating the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour three-quarters of the dressing over the salad and toss gently to combine. The warm pasta will absorb the flavors of the dressing beautifully. Allow the salad to rest for 5-10 minutes, then taste and add more dressing if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before serving, sprinkle with the toasted pine nuts and additional fresh herbs if desired. This salad can be enjoyed immediately or refrigerated for up to 3 days in an airtight container. If making ahead, reserve some dressing to refresh the salad before serving as the pasta will absorb the dressing over time.</li></ol>