Cut one-third of the halloumi into small cubes and grate the rest.In a saucepan bring the water to a boil, add the salt and vegetable powder, stir and add the pasta. Bring to a boil again, then lower the heat and simmer for about 20 minutes, or until the pasta is tender, stirring occasionally. Turn off the heat, leave the pasta in the broth for 5 minutes, then drain.

Meanwhile, heat a pan and fry the halloumi cubes until golden, about 3 minutes. Remove and set aside. Add the lountza cubes to the pan and sauté for about 5 minutes, until well browned. Remove and set aside.Add the olive oil to the pan, then the garlic and cherry tomatoes. Cook until the liquid evaporates, about 8 minutes. Return the sautéed and grated halloumi, the lountza, dried mint, and the cooked pasta to the pan. Toss everything together and serve.