Torchio with Spiced Halloumi

Torchio with Spiced Halloumi

By Steve Robinson

Torchio with Spiced Halloumi

Serves 4


  • 1pkt Otway Pasta Company Fresh Torchio (400g)
  • 250g Halloumi, cut into 1cm squares
  • 2 tbsp olive oil
  • ½ tsp sweet paprika
  • ½ tsp ground turmeric
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp chilli flakes
  • 1 onion, halved and thinly sliced
  • 1 garlic clove, finely chopped
  • 1 can admona diced tomatoes (400g)
  • Salt and pepper to taste


  • Put a large pot of water on to boil and frying pan on medium heat.
  • Mix all the dry spices except the chilli, ½ the olive and the diced halloumi in a bowl. Once the holluimi is evenly coated place into the frying pan on medium heat. After several minutes when the holluimi starts to brown add the onion and garlic.
  • Once the onion and garlic have softened and become translucent add the tomato and chill flakes to the frying pan. Bring this to the boil and allow to simmer uncovered.
  • While the sauce is simmering add the fresh torchio to the boiling water. Cook for 3 minutes. Once cooked add to the sauce. Taste and season with salt and pepper. Serve and enjoy!


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