Slice the halloumi and rub each side with spice mix.
Fry until browned.
Spice mix (Penguin’s recipe)
Cumin Seed (not too much)
Coriander (not too much)
Salt (a fair amount)
Pepper (not too much)
Slice the peppers longways, and fry in olive oil until browning.
Stir in pesto and cook a little longer.
Tossed onto fresh tagliatelle, drizzled with olive oil.