Heat the Oil: In a large, deep saucepan, drizzle about 2 tablespoons of olive oil over low-medium heat. Allow the oil to warm for a couple of minutes, getting fragrant without smoking.

Sauté the Aromatics: Add the finely diced red onion and sauté until softened, roughly 3-4 minutes. Then add crushed garlic, red pepper flakes, smoked paprika, Italian herbs, and chopped sundried tomatoes. Cook until fragrant, about another 2 minutes.

Incorporate the Tomato Paste: Stir in 2 tablespoons of tomato paste and cook for about 2 minutes.

Simmer the Base: Pour in ⅔ cup of vegetable broth, allowing it to come to a gentle simmer for about 5 minutes.

Grill the Halloumi: Preheat a grill pan over medium-high heat. Grill the sliced halloumi for about 3 minutes on each side until golden brown.

Combine Spinach and Herbs: When the halloumi is nearly ready, return it to the sauce, adding baby spinach and chopped basil. Stir until the spinach wilts.

Add Cream and Cheese: Stir in ⅔ cup of heavy cream and ¾ cup of grated Parmesan-style cheese, simmer for another 2-3 minutes.

Serve the Dish: Serve immediately with a fresh squeeze of lemon juice on top.