Heat a generous drizzle of olive oil in a deep saucepan over low-medium heat. Add the finely diced red onion and sauté for about 4–5 minutes until soft and translucent.

Stir in the crushed garlic, red pepper or chili flakes, smoked paprika, and Italian herbs. Cook for an additional 1–2 minutes until aromatic.

Incorporate the tomato paste into the mixture, stirring continuously for about 2 minutes.

Pour in the vegetable broth, stir carefully, and cover the saucepan partially with a lid. Allow the sauce to simmer for approximately 10 minutes on low heat.

While the sauce simmers, heat a grill pan over medium heat. Add the sliced halloumi cheese, grilling for about 3 minutes on each side until golden brown.

Once your sauce has simmered, fold in the baby spinach and chopped basil. Stir gently until the spinach wilts.

Lower the heat and pour in the heavy cream, stirring continuously until well combined. Add the grated Parmesan-style cheese.

To plate, place the golden halloumi slices atop a generous helping of the creamy sauce. Serve with lemon wedges on the side.