Haloumi Parmigiana Fettuccine

Nutrition per serve

Ingredients

• 2clov garlic
• 180g haloumi
• 40g panko breadcrumbs
• 10g Tuscan seasoning
• 400g diced tomatoes
• 300g fresh fettuccine pasta
• 50g rocket leaves
• 1pcs egg
• 15ml plain flour
• 30ml olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Crumb haloumi
   Bring a large saucepan of salted water to the boil for the pasta. Crush or finely chop 2 garlic cloves. Thickly slice the haloumi. Whisk 1 egg in a shallow bowl. Put the breadcrumbs and 1 tbs plain flour in separate shallow bowls. Dust the haloumi with flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
2. Step 2 — Make sauce
   Heat 2 tsp olive oil in a small saucepan over medium heat. Cook the garlic and Tuscan seasoning, stirring, for 30 secs or until fragrant. Add the tomatoes, season with salt and pepper and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 8-10 mins until slightly thickened. Remove the pan from the heat.
3. Step 3 — Cook pasta
   Meanwhile, add the pasta to the pan of boiling water and cook, stirring to separate the strands, for 3-4 mins until al dente. Drain.
4. Step 4 — Pan-fry haloumi
   While the pasta is cooking, heat 1 tbs olive oil in a medium frypan over medium heat. Cook the crumbed haloumi for 2 mins each side or until golden and crisp. Remove from the pan.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the rocket and toss to coat. Divide the pasta among bowls. Spoon over the sauce and top with the haloumi. Serve with the dressed rocket and enjoy!
6. Step 6 — Did you know?
   Panko are the Japanese version of breadcrumbs (panko means 'small pieces of bread'). They're lighter and larger than regular breadcrumbs, producing a much better crunch.

Allergens

Eier, Gluten, Wheat, Sulfit, Milch