The UK now eats more halloumi than anywhere else in the world, apart from Cyprus where it's made. We can see why! Everyone loves this 'squeaky cheese' with its delicious salty taste and firm texture. It's particularly good in today's recipe, paired with nutty lentils and sweet balsamic onions.
Baby Plum Tomatoes
Halve, peel and chop the shallot into small pieces. Halve, peel and thinly slice the red onion. Halve the tomatoes. Peel and grate the garlic (or use a garlic press). Cut the halloumi into three slices per person. Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a small saucepan on medium heat and add the red onion. Season with salt and cook, stirring occasionally, until really soft, 5-7 mins. Add the balsamic vinegar, pop a lid on and turn the heat down to low. Cook until caramelised, stirring occasionally, 8-10 mins. Remove the pan from the heat (still covered) and set aside.
Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the shallot and cook until soft, 4-5 mins. Add the tomatoes, and cook until softened, 4-5 mins more. Add the garlic, stir and cook for another minute. Next, add the lentils and season with salt and pepper. Stir and cook until the lentils are piping hot, 3-4 mins.
Add the spinach to the lentils a handful at a time and cook until wilted, 1-2 mins. When wilted, pop a lid on and remove from the heat. Set aside.
While the spinach wilts, put another frying pan on medium heat and add a drizzle of oil. 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.
Serve the lentils in bowls with the halloumi slices on top. Spoon over the caramelised red onion and finish with a sprinkling of pumpkin seeds. Enjoy!