Fregola With Zucchini And Halloumi

• 2 zucchini
• 1 garlic clove
• 2 tbsp olive oil
• 1 block of halloumi cheese
• 1 cup fregola pasta
• 2 cups vegetable stock
• chopped parsley
• lemon to decorate

1. 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. Saute stirring constantly and turning the halloumi often.
2. 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).
3. 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.

zucchini, garlic, olive oil, halloumi cheese, fregola pasta, vegetable stock, parsley, lemon

Taken from www.epicurious.com/recipes/member/views/fregola-with-zucchini-and-halloumi-51549841 (may not work)