200g organic black bean spaghetti
225g grilled halloumi cheese
250g plume cherry tomatoes cut into quarters
1 red onion thinly sliced
1 box cress
5 tbsp olive oil
Salt and pepper
Cook the black bean spaghetti according to instructions on the bag, stray and cool off a bit. Cut the halloumi cheese into slices and set a side.
Mix the spaghetti and tomatoes, onions 2/3 of the cress olive oil.
Heat up a grill pan or the bbq, when very hot put the halloumi slices on and grill it on both sides so it get the brown marks from the grill and is warm through.
When the halloumi cheese are ready place on a cutting board and cut into 2 to 3 pieces of each slice.
Add the halloumi to the salad and mix again, seasoning with salt and pepper but be careful the halloumi cheese are a bit salty. Before serving drizzle the last cress to the salad.