This delicious, simple dinner can be on the table in 15 minutes. Vary up the flavours to whatever you have in the fridge, or whatever your children will eat. Tinned tuna (in springwater) is a good replacement for haloumi for very young children as it is less salty.

Ingredients:

• 200g risoni
• 300g cherry tomatoes
• 1 continental cucumber or 2 Lebanese cucumbers
• 1 small bunch basil or parsley
• 3 tbsps Extra Virgin Olive Oil
• 250g Haloumi (or 1 x 420g tin tuna in springwater)
  
• Optional extra's: chopped capsicum, diced red onion, cooked broccoli

Method

1. Cook the risoni according to the pack instructions
2. While the risoni is cooking, prepare the other vegetables:
   1. chop cherry tomatoes into halves or quarters lengthways and pop in a large mixing bowl
   2. cut the cucumber into slices (or as appropriate for your little one)
   3. finely chop basil or parsley, discarding tough parsley stalks
3. Drain the pasta and add to the tomato mix. Drizzle healthily with olive oil and toss to combine.
4. If you are adding any extra's, add them to the salad now and mix again.
5. Cut haloumi into small slices or cubes (approx 1cm wide).
6. Heat olive oil in a fry pan over medium-high heat then add the haloumi and cook for 4-5 minutes, turning regularly, until golden on all sides.
7. Toss the cooked haloumi through the salad and serve.

Tip: Haloumi is quite a salty (albeit delicious!) cheese. If making for young children (<18 months), consider replacing with a lower-salt source of protein such as tinned tuna in springwater, or shredded cooked chicken breast.