2 people


35 Minutes


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


Main, Modern, Easy

Print Recipe


  • 150gHaloumi
  • 1cup Dried Farfalle Pasta
  • 1/2Frozen Peas
  • 1tspn dried mint
  • 1tbsp Olive oil
  • Sea salt & cracked black pepper
  • 200gPumpkin
  • 1Lemon, halved
  • 1Large handful of rocket
  • 1tbsp 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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