1. Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Reserve
1⁄3 cup of the cooking liquid.
2. Meanwhile, cut haloumi into 2cm cubes.
3. Place haloumi, dried herbs and 1 tblsp of the oil in a large bowl. Toss to combine.
4. Heat a large frying pan. Add haloumi in batches. Cook, turning occasionally, until
lightly browned all over.
5. Place pasta, reserved cooking liquid, haloumi, spring onions, tomatoes, olives, oregano and remaining oil in a large bowl. Season with salt and pepper. Toss to combine.
6. Serve pasta garnished with extra oregano.

Tip: For a change, substitute rigatoni with other short pasta such as large shells or penne, or swap lamb cutlets or chicken breast fillets for the haloumi.

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