Instructions

1. Cut the halloumi into small bite sized pieces and add to a large casserole dish or saucepan with the oil.
2. Cook for 5 minutes until the halloumi is brown and crispy.
3. Remove the halloumi pieces from the pot and set aside on a plate.
4. To the same pot ad the pasta, tinned tomatoes, vegetable stock, chipotle paste and oregano.
5. Bring to the boil and simmer for 7 minutes, stirring every couple of minutes.
6. Add the frozen vegetables and cook for another 5-6 minutes until the pasta has fully cooked and most of the liquid is absorbed.
7. Remove from the heat and stir in the creme fraiche.
8. Divide the pasta between four bowls and top with the crispy halloumi pieces.