Halloumi & Lentil Salad

Add the lentils to a saucepan with 600ml of water. Bring to the boil then add the Knorr Vegetable Stock Cube. Leave to simmer uncovered on a high heat, stirring occasionally with a wooden spoon until the lentils are cooked and the water is almost completely absorbed, then drain well.

Preheat oven to 160°C fan, Gas mark 4. Chop the orange tomatoes in half and place in an ovenproof dish. Sprinkle over pepper and drizzle with olive oil, then cook in the oven for 10 minutes.

Place a griddle pan on a high heat. Slice the halloumi into 0.5cm thick slices and griddle until a little charred and soft. Break up into smaller pieces.

Once cooked, mix the lentils, tomatoes and halloumi with olive oil, garlic and lemon juice. Add seasoning to taste if necessary.

Assemble the salad on a plate and top with pumpkin seeds, rocket and courgette ribbons.