Bring a large pot of lightly salted water to the boil and cook the pasta until al dente or according to the instructions on the packet (usually around 6–8 minutes in boiling water), then drain (don’t refresh), reserving half a cup of the water.
While the pasta and halloumi are cooking, heat a wide deep frying pan and add the olive or avocado oil, the olives and chilli. Fry over a moderate heat so that the olives and chilli sizzle. Add the artichokes and warm them through.
Add the still-hot drained pasta to the pan together with the reserved cooking water, the halloumi and watercress and half the preserved lemon. Toss together with salt and freshly ground pepper and divide among 4 warmed bowls. Drizzle on some of the artichoke oil and scatter on the remaining preserved lemon. You can serve this with grated Parmesan, but it’s not necessary.
© 2007 Peter Gordon. All rights reserved.