Spicy Harissa Halloumi Tomato Pasta

1. Firstly, ensure all of your ingredients are prepped and ready to cook. Bring a large pot of salted water to the boil.

2. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the halloumi cubes and fry until golden and crispy on all sides. Remove from the pan and set aside.

3. Add your pasta to the boiling water and cook until al dente. Drain, reserving a cupful of the pasta water.

4. In the same pan used to fry the halloumi, add 2 tbsp butter and 1 tbsp olive oil. Stir in the pul biber and oregano and let them sizzle for about 30 seconds until fragrant. Add the harissa paste, tomato purée and cherry tomatoes, and cook for around 5 minutes until the tomatoes soften and begin to collapse.

5. Toss the cooked pasta into the pan with the sauce. Add a splash of the reserved pasta water to loosen it slightly. Stir in the lemon zest, juice, and half the basil.

6. Return the crispy halloumi to the pan and mix through. Taste and season with salt and pepper.

7. Divide into bowls and top with a dollop of yoghurt, the remaining basil, a drizzle of honey, and a sprinkle of toasted pine nuts.