In a large, deep saucepan, add a splash of olive oil or sundried tomato oil and heat it over low-medium heat.

Sauté the finely diced red onion for about 3–4 minutes until translucent and fragrant, then add crushed garlic, red pepper flakes, Italian herbs, smoked paprika, and chopped sundried tomatoes.

Stir in the tomato paste and let it cook for about 1 minute.

Pour in the vegetable broth, stirring to combine, then partially cover the saucepan and let it simmer for 5–7 minutes.

Heat a grill pan over medium-high heat and add sliced halloumi, cooking for about 3 minutes on each side.

Add wilted baby spinach and chopped basil to the sauce during the last moments of cooking.

Reduce heat to low and mix in heavy cream and grated parmesan cheese.

Gently add the cooked halloumi to the sauce and serve immediately, garnished with lemon wedges.