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Farfalle with asparagus and grilled haloumi
Pasta
Ingredients:
- 250g farfalle pasta
- 750g asparagus, trimmed, chopped coarsely
- 250g haloumi, sliced thinly
- 1 medium avocado (250g), sliced thinly
- 2 tablespoons coarsely chopped fresh chives
- 1 tablespoon finely grated lemon rind
- ¼ cup (60ml) lemon juice
- 1/3 cup (80ml) olive oil
- 1 teaspoon sugar
Preparation:
Preparation time 10 minutes, cooking time 20 minutes.
1) Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.
2) Meanwhile, boil, steam or microwave asparagus until just tender, drain well.
3) Cook haloumi, in batches in medium frying pan until browned lightly, drain on absorbent paper.
4) Place pasta, asparagus and haloumi in large bowl with avocado, chives and combined remaining ingredients, toss gently to combine.
Serves 4, per serving 47.7g fat, 2974kj
Tip: if you can spare the extra time, after breaking off the woody ends from asparagus spears, halve the spears and cook them on a lightly oiled grill plate or under a grill just tender and browned lightly.