Step 1

Start by adding half of the oil into a large/deep non-stick frying pan on a medium/high heat. To that, add the thinly sliced halloumi and fry each side for 2 minutes, or until golden.

Step 2

Set the halloumi aside. To the same pan, add the remaining oil, garlic, chilli and spring onion into the pan (reserving some of the greener end of the spring onion for garnish). Fry for a few minutes until fragrant.

Step 3

Next, add the courgette quarters, paprika and tomato puree into the pan and season with salt. Fry for 3 minutes then add the chicken stock and linguine into the pan. Bring up to a boil and set your timer to 12 minutes. Make sure that you move the pasta frequently to prevent sticking.

Step 4

When the pasta is almost ready, stir the cherry tomatoes, olives, lemon juice and grated courgette into the pan.

Step 5

Top with halloumi, the reserved spring onion, fresh basil and any spare fresh chilli. Season with a pinch of salt and pepper and enjoy. I also served with a generous pinch of chilli flakes for another layer of heat.