Haloumi Parmigiana Spaghetti

Bring a medium saucepan of salted water to the boil for the spaghetti. Crush or finely chop 2 garlic cloves. Thickly slice the haloumi. Whisk 1 egg in a shallow bowl. Put the breadcrumbs and 1 tbs plain flour in separate shallow bowls. Dust the haloumi with flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.

Cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente. Drain.

Meanwhile, heat 2 tsp olive oil in a small saucepan over medium heat. Cook the garlic and Tuscan seasoning, stirring, for 30 secs or until fragrant. Add the tomatoes, season with salt and pepper and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 8-10 mins until slightly thickened. Remove the pan from the heat.

While the sauce is cooking, heat 1 tbs olive oil in a medium frypan over medium heat. Cook the crumbed haloumi for 2 mins each side or until golden and crisp. Remove from the pan.

Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the rocket and toss to coat. Divide the spaghetti among bowls. Spoon over the sauce and top with the haloumi. Serve with the dressed rocket and enjoy!

Panko are the Japanese version of breadcrumbs (panko means 'small pieces of bread'). They're lighter and larger than regular breadcrumbs, producing a much better crunch.