Serves 4

Prep time 15 minutes


2 tbsp. olive oil
1 red onion, halved and sliced
200g cherry tomatoes
2 tsp. harissa
250g cooked beluga lentils
1/2 lemon, juiced
1 block halloumi, cut into ½cm slices
400g chickpeas tin, drained and rinsed
Mint a small bunch, roughly torn
Flat-leaf parsley a small bunch, roughly torn

For the dressing

1 tbsp. tahini
3 tbsp. natural yogurt
2-3 tsp. harissa (depending on your heat preference)
1 tsp. runny honey
1/2 lemon, juiced
1/2 clove garlic, crushed


Heat the olive oil in a pan and cook the onion until soft. Stir in the tomatoes and cook until they start to burst open. Stir in the harissa, lentils and lemon juice, cook for a minute then season well and cool.

Whisk together all the dressing ingredients with enough water to make a drizzle-able consistency. In the meantime, grill the halloumi slices in batches until golden on both sides. Toss the chickpeas and 1/2 the herbs into the lentil mixture.

Put on a platter or divide between plates and top with the dressing, the halloumi and the remaining herbs.