Pasta salad with halloumi, chard and beetroot recipe | delicious. magazine
A pasta salad recipe, with added halloumi and beetroot, for a flavourful lunch. It will keep well in the fridge so it's great to take to work.
Ingredients
- 350g orecchiette or other small pasta shape
- 200g swiss chard
- 3 tbsp olive oil
- 300g cooked beetroot, cut into wedges
- Small bunch fresh dill, roughly chopped
- Grated zest and juice 1 lemon
- 200g halloumi, cut into 5mm slices
- 2 tbsp pumpkin seeds, toasted in a dry pan
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