150g cherry tomatoes
1 bulb garlic
1 small bag penne pasta
100g block halloumi
Total cost: Dh27.10
Cook 175g penne in plenty of boiling salted water for the time stated on the packet.
Meanwhile, thinly slice two garlic cloves and cut the cherry tomatoes in half. Slice the halloumi into strips.
Place a frying pan over medium heat. Add the sliced garlic and sauté gently for 3-4 minutes. Add the cut cherry tomatoes and fry for 4-5 minutes, until just softened and starting to burst. Remove from the pan and set aside.
Place a couple of spoonfuls of flour on a plate and season with salt and black pepper. In a bowl, whisk together the juice of half the lemon and a couple of tablespoons of olive oil. Dip the halloumi into the lemon and olive oil mixture, coating well, then press the cheese into the flour, coating on both sides.
Return the frying pan that you used to cook the tomatoes on to the heat, adding a tablespoon of oil. When the oil is really hot, add the halloumi and cook for a minute or so on each side until lightly browned.
Add the cherry tomatoes and drained pasta to the pan, toss together and dress with a generous drizzle of olive oil and black pepper. Serve in warm bowls.
The Dh30 recipe works on the premise that you already have the most basic of store cupboard or fridge staples – items such as oil for cooking and dressing, vinegar, butter, salt and pepper – at your disposal.