Thai Red Lentils with Sweet Chilli Halloumi

Reheat the Thai Red Curry Lentils in a saucepan over a medium heat. Stirring occasionally.

While the lentils are warming, prep your sides by finely shredding the cabbage and roughly chopping the coriander. Add to a bowl and squeeze in the lime, seasoning with salt. Give it a bit of a scrunch with your hands and set aside.

Crumble the halloumi into nice chunks whilst heating a dry frying pan over a medium heat. Add the halloumi to the pan and fry until nicely golden on each side. Take off the heat and add the sweet chilli sauce, giving it a good mix. Heat the flatbreads.

Serve the lentils in a bowl with the slaw and top with the sweet chilli halloumi. Load up onto the golden flatbreads and get stuck in.