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Finely dice the onion and thinly slice the fresh dill, parsley and coriander, stalks and all.
Melt the butter in a saucepan set over a medium heat. Add the onion and cook for 4-5 mins until softened and translucent. Then add the herbs and dried mint and stir until wilted (this will be very quick).
Pour over the stock and let the mixture come to the boil. Drop in the pasta and cook following packet instructions.
Meanwhile, make the drizzle. Heat the olive oil in a saucepan set over a medium heat. Add the nigella and sesame seeds and cook until toasted, then tip into a bowl and stir through the sumac. Set aside.
Once the pasta has finished cooking, give the soup a stir and season with lemon juice, salt and pepper.
Serve into bowls and grate over some fresh halloumi. Finish with a drizzle of the nigella mixture.