BROCCOLI PESTO PASTA with HALLOUMI

1. Cut broccoli into small florets. Blanch in boiling water for 4-5 minutes (see tip!), or until tender. Use a slotted spoon to remove then add pasta into the saucepan to cook according to packet instructions. Reserve 1 cup cooking water, drain and set aside.

2. Meanwhile, rinse and chop lettuce. Slice capsicum and chives. Toss with olive oil and vinegar in a large bowl.

4. Blend almond + pepita mix (see tip!) with cooked broccoli, garlic, basil and olive oil to a pesto consistency. Stir through pasta with enough cooking water to reach desired sauce consistency. Season to taste.

5. Heat a pan with oil over high heat. Dice halloumi and halve cherry tomatoes. Cook halloumi for 3 minutes, or until golden. Add tomatoes, cook for another 2 minutes, or until blistered.

6. Toss pasta with pesto. Top with halloumi and tomatoes and serve with side salad.

Tip!
If you have a steamer basket, use it to steam broccoli on top of pasta while it’s cooking.
Toast nut + seed mix for a more intense flavour.

1 broccoli
500g pasta shells

1 baby cos lettuce (rinsed)
1 yellow capsicum
1/4 bunch chives
1 tbsp olive oil
1/2 tbsp white wine vinegar

80g almond + pepita mix
1 garlic clove, chopped
60g basil, leaves only
1/2 cup olive oil

1 tbsp oil, for cooking
1 packet halloumi cheese
1 punnet cherry tomatoes

salt and pepper, for seasoning