Honey Fried Halloumi & Kale Salad with Yoghurt Dressing

Heat the grill to high. Slice the halloumi into 1cm-thick slices. Set a large frying pan over a medium heat, add a splash of olive oil and fry the halloumi until golden on both sides (about 1-2 mins each side).

Meanwhile, finely chop the dill and slice the avocado. Set aside.

While still over the heat, drizzle the halloumi with the honey and sprinkle over the dill and chilli flakes. Fry for a few more minutes.

Slice the courgette into rounds and lay onto a baking sheet, drizzle with olive oil and slide under the grill for 5 mins, until a little charred. Set aside to cool slightly.

Coarsely chop the kale and place in a large bowl with the cooked courgette, bulgur and lentils.

For the dressing, finely grate the garlic clove and juice the lemon. Transfer both to a bowl along with the remaining dressing ingredients. Mix well.

Stir the dressing through the kale salad and season with salt. Divide the salad between deep plates and top with the fried halloumi and avocado.