Crispy radishes and grilled halloumi mix for the feel burst you’re searching for this season. Plus halloumi is a superb supply of calcium, which is essential for robust bones.


400g farfalle (bow-tie) pasta


150g radishes

1 avocado

1 crimson onion

2 handfuls rocket

For the pesto:

1 handful combined herbs

40g cashew nuts

200g halloumi

3 tbsp olive oil

1 tbsp lemon juice

freshly floor black pepper



Step 1. Cook dinner the pasta in boiling salted water in response to the pack directions, rinse and drain nicely.

Step 2. For the pesto, mix the herb leaves with the cashews, 50g halloumi, 2 tbsp oil and the lemon juice till creamy. Add a bit of chilly water if wanted and season with salt and pepper.

Step 3. Slice the remaining halloumi, brush with 1 tbsp oil and grill on either side for about 2 minutes till golden brown. Season with salt and pepper.

Step 4. For the salad, slice the radishes. Halve and pit the avocado, take away the flesh from the pores and skin and chop into small cubes. Peel the onion, halve and reduce into skinny slices.

Step 5. Combine the pasta with 3-4 tbsp pesto in a bowl. Loosely combine within the onions, radishes and diced avocado and prepare the rocket and grilled halloumi on high. Serve with the remaining pesto.

Serves 4.