Step 1

Pre-heat the oven to 200C / 390F.

Step 2

Put your whole cherry tomatoes into a shallow casserole dish or baking tray, and add the garlic and mint. Pour the oil over the top and use a spoon or spatula to mix it all together and ensure everything is well coated.

Step 3

Place in the oven for 25 to 30 minutes, until the tomatoes are roasted and the juices are spilling out and mixing with the oil to form a sauce.

Step 4

Cook pasta according to package instructions. If it's ready before the tomatoes, drain and toss some olive oil into the pan to stop it sticking together while it waits.

Step 5

Meanwhile, pan fry your halloumi pieces over a high heat until golden on each side.

Step 6

Toast your walnuts. I do this for a couple of minutes in a dry pan, constantly shaking the walnuts around to ensure they don't burn.

Step 7

Once the tomatoes are ready, add the balsamic vinegar and salt and pepper to taste. Pour in the pasta and mix together. Add extra olive oil if it feels too dry.

Step 8

Add the halloumi and mix through.

Step 9

Top with the walnuts and some additional fresh mint if desired.

Step 10

Serve.