Begin by heating 2 tablespoons of olive oil in a large saucepan over low-medium heat. The oil should shimmer gently after about 2 minutes.

Add ½ diced red onion to the hot oil and sauté for about 5 minutes until soft and translucent.

Follow with 3 crushed garlic cloves, ¼ teaspoon of red pepper flakes, and ¼ teaspoon of smoked paprika. Stir continuously for another minute.

Mix in ⅓ cup of chopped sundried tomatoes and 2 tablespoons of tomato paste to the saucepan. Continue sautéing for an additional 2 to 3 minutes.

Pour in ⅔ cup of vegetable broth, covering the mixture partially. Bring the sauce to a gentle simmer, cooking for 5-7 minutes.

In a separate frying pan, heat a drizzle of olive oil over medium heat. Grill the sliced halloumi for approximately 3 minutes on each side.

Add a handful of baby spinach and a small bunch of chopped basil to the sauce. Stir until the spinach wilts.

Pour in ⅔ cup of heavy cream and add ¾ cup of grated Parmesan-style cheese to the sauce. Stir until the cheese melts completely.

Gently fold the grilled halloumi into the creamy sauce, ensuring each slice is enveloped in the rich flavors. Serve immediately on a platter.