Heat 2 tbsp. olive oil in a frying pan over a medium heat. Add the onion and chill flakes and fry for 10-12 minutes until soft. Turn up the heat and continue to cook until the onions start to turn a golden and a little crispy. Remove from the pan and keep warm.
Add the remaining 1 tbsp of olive oil to pan, heat and add the halloumi and fry for 3-4 minutes until golden.
While the halloumi is cooking, in a small bowl whisk the 2 tbsp. extra virgin olive oil, the lemon juice and zest and then add the mascarpone or creme fraiche and whisk until smooth. Season well.
Add the cooked pasta and red onion to the pan with the halloumi and toss to combine. Add the tomatoes and herbs then the dressing, mix together well.
To serve, place in a warm bowl and season.
Use any pasta shape you have in the store cupboard. If you don't have the creme fraiche or mascarpone leave it out or add a splash of cream. Use any soft green herbs you have lying around. You can add some pine nuts if you want or maybe a bit of parmesan as well.