Pan Fried halloumi and Chorizo

Heat a drizzle of oil in a large 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, 3-4 mins. Once cooked, stir in the garlic and cook for 1 minute.

Pour in the water (see ingredients for amount) and stir in the vegetable stock powder. Bring to the boil and simmer until reduced by half, 2-3 mins. Add the lentils. Bring to the boil and cook the lentils until piping hot, 2-3 mins. Taste and add salt and pepper if you feel it needs it.

While everything cooks, bake the tomatoes and ciabatta in your oven until the croutons are golden and the tomatoes softened. 8-10 mins. Once cooked remove from the oven and set aside. Once the lentils are piping hot, add in the spinach 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 a frying pan on medium heat and add a drizzle of oil. Once the oil is hot, add the chorizo and stir fry until it starts to brown, 3-4 mins. Remove from the pan to a bowl, pop back on a medium high heat and add a drizzle of oil if needed. 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.

Stir the tomatoes, chorizo and croutons into the lentils, taste and add salt and pepper if you feel it needs it. Serve the lentils in bowls with the halloumi slices on top. Enjoy!