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Dairy
Easy
40 Minutes
Diets 
Let’s be honest—when we order a halloumi salad at a restaurant, we really just want the halloumi and end up picking around the lettuce. Introducing Fettaloumi: the dish with the best of both worlds! Pasta, my favorite, and hot and crunchy fried halloumi cheese.
4 tablespoons oil, divided
1 (14-ounce) package halloumi cheese, cut into 1-inch cubes
1 red onion, sliced
2 cups defrosted Beleaves Broccoli Florets
1 cup cherry tomatoes
1/2 cup Gefen Duck Sauce
1/4 cup Glicks Soy Sauce
1 cube Gefen Frozen Garlic
1 (1-pound) box Tuscanini Fettuccine, cooked and drained according to package directions
Heat a frying pan with about half the oil over medium-high heat. Add halloumi cubes and brown, flipping to ensure all sides are cooked. Allow to cool on a paper towel.
In a clean frying pan, heat remaining oil. Sauté onion, broccoli, and tomatoes for six minutes. Add the duck sauce, soy sauce, and garlic and cook for five minutes.
Place hot fettuccine in a bowl and add vegetable mixture and cheese cubes. Toss and serve hot (if pasta has already cooled, heat the whole mixture up together in a pot before serving).
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