Finely grate in 50g/1¾oz of the halloumi and add the lemon juice. Give it all a stir. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet ...

Pick the mint leaves, finely chop and place in a large mixing bowl. Coarsely grate in the halloumi. Crush the mastic and mehlepi with a teaspoon of flour, until finely ground, and add to the bowl.