Lemony Pumpkin and Haloumi Pasta


2 serves
35 minutes


This recipe was developed by and posted on the She Cooks She Gardens blog.




150g Haloumi
1 cup Dried Farfalle Pasta
1/2 Frozen Peas
1 tspn dried mint
1 Tbsp Olive oil
Sea salt & cracked black pepper
200g Pumpkin
1 Lemon, halved
1 Large handful of rocket
1 Tbsp Pine nuts


1 Cook pasta according to packet directions – ie. large saucepan full of salted, boiling water.
2 Add peas and mint to the cooking water a couple of minutes before the pasta has finished cooking. Drain and return to the saucepan.
3 Add 1/2 tablespoon of oil, salt & pepper and pumpkin to a bowl and combine. Place on the sandwich press (or in a large saucepan) and cook for approx 8-9 minutes until cooked.
4 Remove pumpkin from the press and add the haloumi. Squeeze half the lemon juice over the cheese and cook for 1-2 minutes until brown and starting to melt.
5 Cut the pumpkin and haloumi into bite sized chunks and add to the pasta.
6 Add rocket, 1/2 tablespoon olive oil, the juice of the other half of the lemon, pine nuts and stir well to combine. Check the seasoning and, if necessary, add a little more salt & pepper. Serve in bowls.

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