Summer Veg and Halloumi Pasta

Serves: 2

Prep: 10 mins

Cook: 15 mins

Ingredients:

• 1tbsp olive oil

• 200g fresh tagliatelle

• ½ a courgette, sliced 1cm thick

• ½ a bell pepper, sliced 2cm thick

• 1 aubergine, sliced 1cm thick

• A handful of cherry tomatoes, cut in half

• A generous dollop of crème fraiche

• Black pepper

• 225g pack of halloumi, cut into 4 slices

Method:

1. Add a drizzle of olive oil to a large sauté pan and fry the courgettes, peppers, aubergines and tomatoes on a medium-high heat. Do this in batches so that the vegetables are all able to touch the pan and are not piled on top of each other.

2. A few minutes before the end of this process, fill a large saucepan with boiling water and add the pasta. Cook for a few minutes as per the instructions on the packet.

3. Keep the sauté pan on a fairly high heat and fry the halloumi well on both sides.

4. Drain the pasta and mix in the crème fraiche with plenty of black pepper and salt to taste.

5. Serve into pasta bowls and top with the grilled veggies and halloumi.