6 cherry tomatoes
2 tbsp LighterLife Savoury Stock
freshly grounded black pepper
3 tbsp or ½ cup (1 tbsp or ¼ cup or 40g dry weight) cooked green or puy lentils
½ small red onion, finely sliced
2 tsp red wine vinegar
½ tsp ground cumin
small handful of parsley, chopped
finger length cucumber, diced
30g halloumi cheese, sliced
Heat the oven to 200°C, gas mark 6. Soak the tomatoes in the stock for a few minutes then pop them on a baking tray, drizzle with the stock and season with freshly ground black pepper: Roast for 20 minutes.
Meanwhile, cook the lentils as per the packet instructions, drain and put in a bowl. Add the red onion, red wine vinegar and cumin along with the roasted tomatoes, parsley and diced cucumber, season with black pepper and mix together. Pour into a sealable container.
Grill the halloumi under a medium-hot grill for about 2 minutes each side, until golden, then put on top of the roast tomato mixture. If you have a toaster at work, instead of precooking the halloumi at home just pop it in a toaster bag, heat it up in the toaster, and serve warm.