Amuse-bouche: black and white bowties with haloumi, serrano ham & baby tomatoes

This charming amuse-bouche was a bit of a last minute inspiration, and went down a treat with the little dinner party I put together the other night.

My inspirations were multiple: a funky pasta I have in my cupboard just itching to be used, a visit to "goodies" (a local meditteranean shop) where I found haloumi, discovering a source of relatively inexpensive serrano ham, and the dinner party itself. The result was this simple, colourful and delectable medly, which I encourage you to try - I promise it is easy and scrummy.

Cooking time: I think it took me less than half an hour from start to finish.

Black and white bowties with haloumi, serrano ham and baby tomatoes

50 g Haloumi

2 slices Serrano Ham

17g of baby bow tie pasta or 3 pieces per person giant bow tie pasta (+3 pieces spare)

120g mixed baby tomatoes (red and yellow)

Finely cut the haloumi into 1/2cm cubes, and cut the baby tomatoes in quarters. Tear the serrano ham into pieces about 3 cm by 2cm (no need to be too careful, tear, not slice).

Brown the haloumi in a frypan with a tiny splash of olive oil - if you have a herbed oil so much the better. At the same time, bring a pot of water to the boil and cook the pasta until done (I won't give an exact time as it will depend on the style of pasta you choose) and then drain.

Once the haloumi has started to get a golden colour, put your chopped tomatoes into the pan. You don't want to cook them so much as warm them up. Add your cooked pasta and gently stir to combine in the pan.

Serve in small dishes garnished with the serrano ham.

The photos somehow don't really capture just how attractive this dish is... I need my friend Ed's photography skills!