Tikka Halloumi & Curried Lentils

Finely slice your red onion, and add ¼ of it to a bowl. Squeeze over the juice of ½ lime, and a pinch of salt, then scrunch it up in your hands to pickle it a bit. Set it aside.

Mix your curry powder, chilli powder, and ground turmeric together in a bowl.

Heat a sauté pan over a medium heat with a splash of olive oil. Add your remaining red onion, and cook it for about 15 mins, adding splashes of water occasionally to stop them from sticking.

Heat your grill to high.

Grate your garlic into the pan, then add half of your spice mix, and cook them out for about 2 mins. Tip in your tomatoes, lentils and water. Simmer for 10 mins over a medium heat, until the lentils are hot and the sauce is thick.

Add ¼ of your yoghurt to a bowl, and add your remaining spices, as well as a splash of olive oil. Cut your halloumi into slices, then gently coat them in this marinade.

Arrange the halloumi slices on a tray lined with kitchen foil, then grill them for a few minutes on each side until the halloumi is bubbly with charred edges.

Mix your remaining yoghurt with the juice of your remaining lime in a bowl.

Season your lentils to taste with salt, then spoon them into bowls. Top the lentils with your halloumi, a dollop of yoghurt, your pickled red onions and some coriander leaves. Serve it up.