Set a large skillet with a lid over medium heat and let it warm for about 1 minute.

Add 1 tablespoon of the olive oil to the skillet.

Put the halloumi cubes into the skillet in a single layer. Cook for 2 to 3 minutes, turning once or twice, until several sides are golden brown.

Transfer the browned halloumi to a plate and keep the skillet on the stove.

Add the torn pita pieces and the remaining 1 tablespoon olive oil to the skillet. Cook for 2 to 3 minutes, turning the pieces, until they are lightly crisp at the edges.

Transfer the pita to the plate with the halloumi.

Put the sliced onion into the same skillet and sprinkle in about 1/2 teaspoon of the salt. Cook for 4 to 5 minutes, stirring often, until the onion softens and starts to turn light golden.

Add the sliced garlic, ground cumin, and red pepper flakes if using. Stir for about 30 seconds, just until the garlic smells fragrant.

Add the roasted red peppers to the skillet. Cook for 1 minute to warm them through.

Pour the crushed tomatoes into the skillet. Add the remaining 1/4 teaspoon salt and the black pepper.

Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, stirring once or twice, until it thickens slightly and looks glossy.

Stir half of the browned halloumi into the sauce.