Tikka Halloumi & Curried Lentils

Good

% Daily Values based on a 2,000 calorie diet

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Finely slice your red onion, and add ¼ of it to a bowl. Squeeze over the juice of ½ lime, and a pinch of salt, then scrunch it up in your hands to pickle it a bit. Set it aside.

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Mix your curry powder, chilli powder, and ground turmeric together in a bowl.

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Heat a sauté pan over a medium heat with a splash of olive oil. Add your red onion, and cook it for about 15 mins, adding splashes of water occasionally to stop them from sticking.

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Heat your grill to high.

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Grate your garlic into the pan, then add half of your spice mix, and cook them out for about 2 mins. Tip in your tomatoes, lentils and water. Simmer for 10 mins over a medium heat, until the lentils are hot and the sauce is thick.

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Add ¼ of your yoghurt to a bowl, and add your remaining spices, as well as a splash of olive oil. Cut your halloumi into slices, then gently coat them in this marinade.

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Arrange the halloumi slices on a tray lined with kitchen foil, then grill them for a few minutes on each side until the halloumi is bubbly with charred edges.

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Mix your remaining yoghurt with the juice of your remaining lime in a bowl.

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Season your lentils to taste with salt, then spoon them into bowls. Top the lentils with your halloumi, a dollop of yoghurt, your pickled red onions and some coriander leaves. Serve it up.

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