In a large skillet, heat 2 tablespoons of olive oil over low-medium heat. Add the finely diced red onion and sauté for about 5 minutes until soft and translucent.

Once the onions are soft, add 3 cloves of crushed garlic, ¼ teaspoon of red pepper flakes, ¼ teaspoon of smoked paprika, and 2 teaspoons of Italian herbs. Continue sautéing for about 2 minutes until fragrant.

Stir in ⅓ cup of chopped sundried tomatoes and 2 tablespoons of tomato paste, cooking for another 2-3 minutes.

Gradually pour in ⅔ cup of vegetable broth and bring to a gentle simmer. Let it cook for about 5-7 minutes.

While the sauce is simmering, heat a grill pan over medium heat with a drizzle of olive oil. Cook 8 oz of sliced halloumi for about 3 minutes on each side.

Once grilled, return to the sauce and stir in a handful of baby spinach and a small bunch of chopped basil.

Incorporate ⅔ cup of heavy cream and ¾ cup of grated parmesan cheese into the sauce, stirring continuously.

Gently fold the cooked halloumi into the sauce and serve immediately accompanied by lemon wedges.