Sunday, August 30, 2009

Haloumi Pasta

haloumi - several large pieces
1 tin of crushed tomatoes
1 bunch of coriander
1 onion
1 teaspoon turmeric
0.5 teaspoon cumin
0.5 teaspoon chilli
slug of olive oil
pasta spirals
salt, pepper to taste
lemon

Chop haloumi into rough pieces. Mix spices in olive oil and coat haloumi in mixture. Leave in fridge for at least 30 mins (can be overnight).

Finely chop onion and fry in a little oil. When onion is softening, add haloumi and fry until browning and soft. Add tinned tomatoes and half chopped coriander. Simmer.

Cook pasta until al dente. Toss through the sauce. Add salt and pepper to taste, garnish with remaining fresh coriander and serve with wedge of lemon.

2 comments:

Tristan said...

in an homage to this recipe i made something similar last night..

trying to be balinese Lawar, except i didn't have some essential ingredients.. a la pig's blood. and i wanted tempeh but only had haloumi so...

i made a flour/indian curry powder/chilli mixture and crumbed the haloumi with it, and fried it up.. mixed with fresh green beans/spring onions/sesame seeds and a soy/fish sauce & lime dressings mmmm

eurasian wrongness!

Julia Knapp said...

On my menu for this week!