Instructions: Preheat the oven to 220C/425F/Gas 7.

1 Put the tomatoes in a small roasting tin. Peel the garlic cloves and nestle them in amongst the tomatoes.

2 Tuck in the rosemary sprigs, season well with rock salt and black pepper, and drizzle over a little oil.

3 Roast for 15 - 20 minutes until tender and a little charred. Thinly slice the red onion.

4 Heat 1-2 tbsp olive oil in a small frying pan and add the red onion.

Sprinkle over the sugar, season generously and cook very gently for 10-12 minutes until softened and golden brown.

5 Cook the pasta in a large pan of boiling, salted water for 10-12 minutes, until tender.

6 Place the limes in the microwave and cook on full power for 10 seconds to release the juices. Roughly chop the olives and set aside.

7 For the Dressing: Grate the rind off one lime into a small bowl and squeeze in the juice of both. Roughly chop the capers and stir into the lime with the olive oil.

8 Finely chop the coriander and stir into the dressing with a little salt and plenty of pepper. Cut the halloumi into 5mm/ 1/4" thick slices.

9 Heat 1 tbsp olive oil in a griddle pan. Dust the cheese with seasoned flour and cook on a high heat for 1-2 minutes on each side until golden brown. Drain on kitchen paper.

10 Drain the pasta well and return to the pan, stir in the chopped olives, caramelised red onion and roasted tomatoes and garlic.

11 Pile the pasta into serving bowls and arrange the warm halloumi on top.

Spoon over the caper and lime dressing and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.