Halloumi, artichoke & rocket linguine

Method

• step 1

  Cut the halloumi into 5mm cubes. Finely slice the garlic and finely chop the chilli. Halve any large artichokes, cutting them into bite-size pieces, and reserve the oil in the jar.

• step 2

  Cook the linguine in a pan of boiling salted water for 10 mins until al dente. Heat 2 tbsp of the reserved artichoke oil in a frying pan over a medium heat and fry the halloumi for 3-4 mins until golden and crisp – be careful, as the oil may spit slightly. Add the garlic, chilli and a good crack of black pepper, and fry for 2 mins more before stirring in the artichokes and capers. Reduce the heat to low.

• step 3

  Using tongs, lift the linguine out of the water and straight into the pan with the halloumi, allowing some of the pasta water to drip in as you do. Grate over the lemon zest, squeeze in the lemon juice and toss well until the linguine is coated in a glossy sauce. Remove from the heat, add the rocket and toss briefly to wilt slightly before serving.