• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, roughly chop tomato. • Cut haloumi into 1cm-thick slices. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side.

• Reduce heat to medium, then add tomato and cook until softened, 3-5 minutes. • Add classic roast seasoning and cook until fragrant, 1 minute. • Add cream (see ingredients), chargrilled capsicum relish and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Remove pan from heat, then add cooked spaghetti and baby leaves, stirring until wilted. Season to taste.

• Divide creamy haloumi spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!