Halloumi and Sundried Tomato Risotto

Heat a drizzle of oil in a large ovenproof saucepan on medium-high heat. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer it to an ovenproof dish before the risotto goes in the oven. When the oil is hot, add the onion and cook until softened, 4-5 mins, stirring occasionally. Add the garlic and sundried tomato paste and cook for 1 min more. Stir in the risotto rice and cook until the edges are slightly translucent, 1-2 mins.

Next, pour the stock into the rice then add the baby plum tomatoes. Bring it back to the boil then cover with a lid (or some tightly fitting foil). Pop onto the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins. Meanwhile, cut the halloumi into three slices per person. Place the halloumi slices in a small bowl of cold water and leave to soak.

While the risotto is cooking, zest and halve the lemon (see ingredients for amount). Heat the olive oil for the crumb (see ingredients for amount) in a frying pan on medium-high heat. Add the breadcrumbs and season with salt and pepper. Toast them until golden, 3-4 mins, stirring every minute. Once golden, stir in half the lemon zest and transfer it into a bowl.

Pop the frying pan back on medium-heat and add 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, lay in the halloumi slices. Fry until golden, 3-4 mins on each side, then remove the pan from the heat. 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 some), and season with salt and pepper. Whisk together with a fork.