Pasture to Plate


Spiced Halloumi Pasta

A brilliant clash of cultures!

Serves 4


  • 400g Oliana halloumi cheese
  • 2 tbs Oliana olive oil
  • 1/2 tsp sweet paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 10 fresh curry leaves
  • 400g can chopped tomatoes
  • 1/4 tsp dried chili flakes
  • 300g cooked spiral pasta
  • 3 tbs chopped coriander
  • Naan bread and mango chutney, to serve


Cut the halloumi into 1cm cubes. Toss in 1 tablespoon oil and all the dry spices.

Heat the remaining oil in a large frypan over medium-high heat. Add the onion and garlic, and cook, stirring, for 1-2 minutes or until softened. Add the halloumi and curry leaves, and cook until halloumi is golden. Add the tomato and chili flakes, then bring to the boil. Season to taste with salt and freshly ground black pepper. Stir in the pasta and cook until heated through.

Remove from the heat and stir through the coriander. Divide among bowls and serve with naan and chutney.