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Lamb, pine nut and haloumi fusilli
Lamb, pine nut and haloumi fusilli
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 350g dried fusilli pasta
  • 350g lamb
  • 45.50 gm extra-virgin olive oil
  • 250g haloumi, sliced
  • 1/2 small red onion, thinly sliced
  • 62.50 ml pine nuts, toasted
  • 150g chargrilled red capsicum, drained, thinly sliced
  • 75g baby spinach leaves, finely shredded
Instructions:
  • Boil pasta in a large saucepan of water following package instructions until tender.
  • Preheat a barbecue plate or chargrill on medium-high heat while brushing the lamb with 2 teaspoons of oil. Cook the lamb, turning occasionally, for 4 to 5 minutes for medium doneness, or until cooked to your liking. Transfer the lamb to a plate, cover with foil, and let it rest for 5 minutes before thinly slicing. Cook the haloumi for 1 minute on each side or until golden, then transfer it to a plate.
  • After draining the pasta, gently warm it in the pan. Mix in the lamb, haloumi, remaining oil, onion, pine nuts, capsicum, and spinach. Season with pepper, toss everything together, and serve.

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