Bring a pan of lightly salted water to the boil and cook the pasta according to the packet instructions, then drain, reserving 120 ml of the cooking water.
Meanwhile, heat the olive oil or avocado oil in a wide deep frying pan, add the halloumi and fry over a moderate heat for 2-3 minutes or until golden brown.
Add the olives and chilli and fry until they sizzle, then add the artichokes and peppers and warm through.
Add the still-hot pasta to the pan with the reserved cooking water and the preserved lemon.
Toss together, season to taste and divide among 4 warmed bowls. Drizzle on some of the reserved artichokes oil and serve.
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