Lentil and Charred Vegetable Halloumi Salad

Heat a frying pan with 1 tsp of olive oil over a high heat. Fry off the strips of courgette in the pan in batches, remove to one side. Repeat with the red pepper strips. You want the veg to char slightly, which is easier with less oil.

Make a vinaigrette with 1 tbsp of lemon juice, 1 tsp of the thyme leaves, 2 tbsp of olive oil, ¼ tsp of salt and a few grinds of black pepper. Tip: Pull your fingers along the thyme stalk to remove the leaves.

Mix the lentils with the courgette, red pepper, rocket and the vinaigrette. Taste for seasoning and add more salt or pepper as required.

Cut the halloumi into slices 1cm thick. Coat in ½ tbsp of olive oil with the zest from ½ the lemon.

Heat a frying pan over a medium heat. Cook the halloumi for 2-3 mins on each side, until golden brown.