Fresh spaghetti pasta with roasted olives, chorizo and haloumi

1.Pre-heat the oven to 185°C. Line a large roasting tray with baking paper. Arrange the olives, chorizo slices, haloumi and cherry tomatoes in rows in a single layer on the lined tray and drizzle with a little olive oil. Roast for 10-12 minutes or until the haloumi is golden and the tomatoes are softened.

2.Meanwhile, cook the pasta until al dente then season with olive oil, paprika, lemon zest and a squeeze of juice. Gently toss the roasted ingredients through the pasta. Serve with flat leaf parsley and black pepper with Parmesan on the side.