Ingredients
Method
1.In a large saucepan of boiling, salted water, cook the pasta according to packet instructions.
2.In a large frying pan, heat oil on medium. Sauté chorizo and eggplant for 3-4 minutes until golden brown. Stir in sumac and cook for 30 seconds.
3.Add tomatoes and bring to a simmer. Stir in vinegar and sugar, then season to taste.
4.In a second frying pan, add extra oil and cook bread for 3-4 minutes, tossing occasionally, until toasted. Add haloumi and cook for 1 minute more until cheese softens and colours.
5.Drain hot pasta and add to chorizo sauce with baby rocket. Toss well, then scatter with bread and haloumi. Serve with lemon wedges.
If you don’t have sumac, use paprika instead.
Note