- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
"My friend Zoe made this for me years ago and I have made it one million times since."
Ingredients
- 500 g dried spaghetti
- 250 g haloumi, cubed
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely grated
- 2 tbsp salted capers, rinsed and drained
- 1-2 limes, zest and juice
- 1 tsp chilli flakes
- 100 g rocket leaves, washed and picked
Marinating time: 10 minutes
Instructions
- Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions.
- Meanwhile, place the haloumi in a bowl with the olive oil, garlic, capers, lime zest and chilli and toss to combine. Place the rocket leaves in another large bowl and toss with the lime juice.
- Heat a large heavy - based frying pan over high heat and pour the entire haloumi mix with marinade in. Cook, turning occasionally, until the cheese is browned on all sides
- Drain the pasta, add it to the pan of haloumi and toss until well combined. Pour all the contents of the pan into the bowl of limey rocket, toss to combine and serve.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
"My friend Zoe made this for me years ago and I have made it one million times since."
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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