When most people think of haloumi it conjures up images of crispy fried cheese, which I admit is my go-to method of using this salty Cyprian cheese. It does lend itself to other uses, like this recipe where it becomes a soft, oozy addition to a simple pasta dish.
1 medium onion, finely diced
1 teaspoon garlic, crushed or powered
Pinch dried chilli (optional)
400g diced tomato
300g chicken breast, cut into large pieces
Handful Green olives
Parmesan to serve (optional)
- Bring a pot of water to the boil, cook pasta according to packet directions. Drain well and set aside.
- Heat a fry pan with a drizzle of oil. Add onion and garlic and cook for 4-5 minutes or until softened. Add chilli, tomatoes and chicken and bring to the simmer. Season well with salt and pepper.
- Add haloumi after 5 minutes and cover with sauce. Cook for a further 4-5 minutes or until chicken is cooked through and haloumi has softened. Stir through a handful of green olives.
- Divide pasta between plates, top with sauce and garnish with parmesan cheese if using.
- Reheat pasta with the sauce if the pan is large enough
- Adding the olives in the final minute of cooking will keep their flavour and vibrancy
- Omit chilli for a mild option and serve on the side for those who prefer a bit of spice
- Omit chicken for a great vegetarian meal
- Any shape or style of short pasta is great with this sauce
- Fresh chilli can be used if available in place of dried
- Chicken can be replaced with fish or shellfish
- Olives can be replaced with capers