Ingredients

• 250g/9oz cherry tomatoes
• on the vine
• 1 tbsp olive oil
• 1 red onion
• peeled
• finely chopped
• 2 garlic cloves
• peeled
• finely chopped
• 1 red chilli
• finely chopped
• 250g/9oz halloumi cheese
• cut into 1cm/½in cubes
• 400g/14oz canned cherry tomatoes
• 1 tbsp chopped fresh oregano leaves
• salt and freshly ground black pepper
• 400g/14oz fresh penne
• cooked according to packet instructions
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 75g/3oz rocket leaves
• 1 head Little Gem lettuce
• cut in half lengthways
• leaves separated
• washed
• 75g/3oz lamb's lettuce
• 3 tbsp freshly grated parmesan (or alternative vegetarian hard cheese)

Directions

• For the pasta
• heat a frying pan until hot over a medium heat
• add the fresh cherry tomatoes and fry for 4-5 minutes
• or until just softened. Remove from the pan and set aside.
• Add the olive oil
• red onion
• garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
• Add the halloumi cheese and cook for 1-2 minutes on each side
• or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil
• then reduce the heat and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season
• to taste
• with salt and freshly ground black pepper.
• Add the cooked pasta to the pan and mix gently until well combined.
• For the salad
• whisk the mustard and vinegar together in a bowl
• then whisk in the olive oil. Season
• to taste
• with salt and freshly ground black pepper.
• Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
• To serve
• spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.