Pasta salad with Haloumi and Umami

Serves 2

Ingredients:

 

2 tablespoons olive oil
1 tablespoons white wine vinegar
Squeeze of lemon juice
1 teaspoon of umami paste
25g pitted black olives
1 tablespoon pesto
1 tablespoon parsley paste
70g dried spaghetti pasta (per person)
2 teaspoons olive oil, extra
250g haloumi

Method:

1. Whisk the oil, vinegar, lemon juice and umami paste in a bowl. Season with salt and pepper.
2. Combine the olives, pesto, parsley in a bowl.
3. Cook pasta in a large saucepan following packet directions. Drain and return to the pan.
4. Heat extra oil in a large non-stick frying pan over medium-high heat. Cook haloumi until golden on both sides.
5. Add oil mixture and olive mixture to pasta. Toss until well combined. Divide among serving bowls. Top with haloumi and smoked salmon.

Chorizo Mushroom and Spinach Penne

 

This is so easy to make and so delicious.  The key is not to overcook the penne initially because you are going to cook it in the sauce for a bit and you would want it to soak up a bit of the sauce.

Serves 2

Ingredients

 

160g dried penne pasta

1 chorizo sausage (sliced, not too thinly)

120g button mushrooms cut into halves

1 garlic clove

200g tomatoes (diced)

hand full of baby spinach leaves

Shaved parmesan to serve

Salt and pepper to taste

Method

1. Cook penne according to the instructions on the packet.  Drain and set aside.
2. Heat a tablespoon of oil in frying pan and fry the chorizo sausage until brown.  Add mushroom and garlic and cook for another few minutes.  Add the diced tomatoes and cook until the sauce thickens.
3. Add penne and spinach to the tomato mixture and gently toss to combine.
4. Spoon pasta into bowls and top with shaved parmesan.  Season with salt and pepper and serve immediately.