Halloumi and Sun-Dried Tomato Risotto

Heat a drizzle of oil in a large ovenproof saucepan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
When the oil is hot, add the onion and cook until softened, 4-5 mins, stirring occasionally.
Stir in the garlic and sun-dried tomato paste and cook for 1 min more.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour the stock into the rice pan, then add the baby plum tomatoes.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, cut the halloumi into slices (3 per person). Place them into a small bowl of cold water and leave to soak.

While the risotto bakes, zest and halve the lemon (see ingredients for amount).
Heat the olive oil for the crumb (see ingredients for amount) in a medium frying pan on medium-high heat.
Add the breadcrumbs and season with salt and pepper. Toast until golden, 3-4 mins, stirring frequently.
Once golden, stir in half the lemon zest, then transfer to a small bowl.

Pop the (now empty) frying pan back on medium-heat with a drizzle of oil. Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Once the oil is hot, add the halloumi and fry until golden, 2-3 mins each side.
Meanwhile, squeeze the lemon juice into a large bowl. Add the olive oil for the dressing (see ingredients for amount), a pinch of sugar (if you have any), and season with salt and pepper. Whisk together with a fork.