Halloumi Spaghetti with Roasted Tomatoes and Basil

Servings: 4-5

Ingredients:

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• 2 blocks of halloumi cheese cut into cubes

• 1/2 kilo cherry tomatoes

• 2 large onions minced

• 4 garlic cloves mashed

• 1 tsp avocado oil

• 4 tbsp olive oil

• A handful of chopped fresh basil

• Himalayan salt to taste

• 1/2 tsp chili flakes

• 1 1/2 packet spaghetti (I use spelt or quinoa spaghetti, you will need 500-600 grams of spaghetti)

Directions:

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1. Place the cherry tomatoes in a baking tray and coat them with the olive oil and some Himalayan salt and place them in the oven at 180 degrees for 20-25 minutes until they are very soft.

2. Place the halloumi cubes in a pan and toast them on the stovetop. The cheese will release a lot of liquid at first, which will eventually evaporate. If the cubes stick together, just separate them with a spatula.

3. Melt the avocado oil in a pan and add the onions and fry them until they have wilted for 7-8 minutes.

4. Add the garlic and then the chili flakes.

5. Cook the pasta according to the instructions on the packet and drain the water when done.

6. Add the roasted cherry tomatoes, the halloumi cubes, the onions and garlic to the spaghetti and mix together.

7. Add the chopped fresh basil leaves and mix the pasta one last time.