Serves 6
Preparation: 20 mins | Cooking: 20 mins

Ingredients:
200g spiral or penne pasta
2 tbsp Dandaragan olive oil
1 onion, finely sliced
2 tsp Spencers garlic chopped
350g haloumi cheese
½ tsp Spencers ground chilli
½ tsp Spencers ground coriander
½ tsp Spencers ground cumin
½ tsp Spencers garam masala
½ tsp Spencers paprika
½ tsp Spencers turmeric
1 tin (400g) diced tomatoes
1 bag (150g) baby spinach
Spencers papadums to serve

1. Cook pasta according to directions on packet. Set aside.
2. Heat half the olive oil in a large frying pan and fry onion and garlic until golden brown and softened.
3. In a large bowl toss haloumi with all spices and remaining olive oil. Add to frying pan.
4. Cook spiced haloumi until browned then add cooked pasta, diced tomatoes and spinach. Mix on a medium heat until heated through and spinach is wilted.
5. Serve with papadums and Indian breads if desired.