Ottolenghi Inspired Spring Pasta with Haloumi, Fennel and Carob Syrup

This dish is a sunshine celebration — simple, vibrant and full of fresh Spring energy. Sweet, slow-burst tomatoes and fragrant fennel mingle with golden, puffed halloumi, bringing a little Mediterranean magic to your plate. The drizzle of carob syrup adds that unexpected earthy sweetness — a nod to Ottolenghi’s love of bold contrasts. It’s the kind of pasta that feels both rustic and refined — a beautiful balance of comfort and brightness, perfect for long lunches or easy weeknight dinners.

Ingredients:

1 block Little White Goat Halloumi

1 tablespoon fennel seeds, light crushed

8 sprigs fresh oregano

Fancy Farmers Macadamia Oil

zest of a small lemon

1 clove garlic, crushed

2 golden eschallots, sliced

500g (about 4 large) ripe tomatoes

sea salt

black pepper

Carob Kitchen carob syrup

Pepe Leon gluten free spaghetti

Method:

Cut the top of the block of halloumi in a criss-cross pattern. Place into small oven proof dish. Drizzle with macadamia oil and sprinkle with lightly crushed fennel seeds, lemon zest and the oregano. Bake or airfry until the top of the cheese is golden and puffed. 

Meanwhile, heat a frypan and add a splash of macadamia oil, shallots and garlic and saute until softened. Add tomatoes and 1.2 cup water and a sprinkle of salt. Cook, gently squashing the tomatoes until the sauce thickens slightly.

Cook the spaghetti for 3 mins in plenty of boiling salted water.

Pour in all the liquid from the haloumi dish and stir to combine.

Pull the freshly cooked spaghetti into the pan with a little of the pasta water and mix until it is coated in juicy tomato sauce. 

Pile the pasta into a wide dish with the baked halloumi on top, ready to tear apart. Drizzle generously with carob syrup, add freshly cracked black pepper and serve.