INGREDIENTS:

• 150g brown or green lentils
• 1 red onion, finely sliced
• 1 clove garlic, crushed
• 30ml (2 tbsp) olive oil
• Juice of 1 lemon
• 5ml (1 tsp) sugar
• Salt and freshly ground black pepper, to taste
• 200g haloumi cheese, cut into strips
• 200g (1 punnet) cherry tomatoes, halved
• Small bunch fresh coriander, finely chopped

METHOD:

Rinse the lentils, drain and cook in plenty of salted boiling water until just tender, about 30 minutes. Drain and set aside.

Combine the onion, garlic, olive oil, lemon juice and sugar and season. Mix well and pour over the warm lentils.

Fry the haloumi in a non-stick pan till just browning on the edges. Combine the lentils, tomatoes, haloumi and coriander and serve.

Serves 2-4