Fregola with zucchini and halloumi

Yesterday I had another record page views: 2,060. Funny, as I don't have much time to post these days. The most clicked post is always this one, with around 1000 hits each month, so I though that perhaps the word halloumi is a good one to have :-). Well, regardless of which post is more popular of not, thank you all for visiting!

Fregola with zucchini and halloumi

Ingredients:

2 zucchini

1 garlic clove

2 tbsp olive oil

1 block of halloumi cheese

1 cup fregola pasta

500 vegetable stock

chopped parsley

lemon to decorate

Wash the zucchini and cut into thick strips. Peel the garlic and cut into two pieces. Heat the olive oil and the add the garlic, zucchini and the block of halloumi. Sauté stirring constantly and turning the halloumi often. When the houllumi start to become golden remove from the pan and set aside. Add the fregola and stir with the zucchini until toasted. Add a little vegetable stock, lower the heat and cover. Stir from time to time, adding more stock when necessary, until cooked (about 20 minutes). Cut the halloumi into slices and place back over the fregola, then add chopped parsley and lemon slices. Serve hot. If you don't have fregola use Israeli cous cous or risoni pasta.

Photos and Recipes by Alessandra Zecchini ©