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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