A plate full of herby loveliness, the crispy, crunchy pan fried halloumi goes very well with the warm, fragrant salad. A great dish for summer or winter and keeps well for tomorrow's lunch.

The lentils:

1 tbsn olive oil

5 spring onions, finely chopped

4 medium tomatoes, skinned cut into eighths

250g pre-cooked Puy Lentils (Merchant Gourmet do them)

2 teasp fresh lemon juice (take the zest off first for the dressing)

a few drops of Balsamic vinegar

15g curly leaf parsely, finely chopped

15g fresh dill, finely chopped

250g Halloumi, cut into 8 slices + oil for frying

Green leaves to serve (or cooked spinach)

Dressing:

2-3 tbsp crème fraiche or goat’s yoghurt

Zest of half a lemon

Extra lemon juice to taste (optional)

• Stir the lemon zest into the crème fraiche or yoghurt, set aside to infuse flavours

• Heat 1 tablespoon of olive oil in a saucepan, and add the onions. Cook over a medium heat, stirring frequently, until they start to go golden. Add the tomatoes, and stir till they start to soften. Add the lentils, a generous pinch of salt and a generous grind of black pepper and the lemon juice. Then get creative with the balsamic vinegar, adding little drops and stirring it in till it just flavours the lentils, bringing out their fresh, nutty flavour, though without dominating. Warm it all through. Then add the fresh herbs. Check the flavour again, adding more salt, pepper or balsamic to taste. Check the flavour of the creme fraiche mix. Add lemon juice if required.

• Heat up a frying pan or griddle till hot, add a splash of oil, and fry the halloumi slices on both sides till golden and crispy. Arrange 2 slices of halloumi on each plate, place a generous spoonful of the lentil mix alongside, put a blob of the crème fraiche mix beside it, and serve with some green leaves