Pan-Fried Halloumi on Harissa Lentils

Halve the tomatoes. Halve the ciabatta and chop into 2cm chunks. Pop them both onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Bake on the top shelf of your oven until the croutons are golden and the tomatoes are softened, 8-10 mins. Set aside to cool.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the red onion and season with salt, pepper and a pinch of sugar (if you have any). Fry until soft and sweet, 8-10 mins. Then, stir in the garlic and cook for 1 more min.

Stir the water for the lentils (see ingredients for amount) and vegetable stock paste into the pan. Bring to the boil then reduce the heat and simmer until reduced by about half, 2-3 mins. Add the lentils and harissa paste (add less if you don't like heat), then bring back to the boil and cook until piping hot, 2-3 mins. Once hot, add in the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed. Cover with a lid and remove from the heat.

Meanwhile, remove the halloumi slices from the cold water, pop them on a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.