Instructions

1. Thinly slice the onions and garlic.
2. Cut the cherry tomatoes in half; chop the herbs.
3. Drain then rinse the lentils with water, then drain again.
4. Cut the cheese into 6-8 slices.
5. Heat 1 Tbsp of oil in a pan, then soften the onion. Add the garlic, stir for one minute, then add the tomatoes and cook for 3-4 minutes.
6. When the tomatoes begin to soften, stir in the lentils and balsamic vinegar, season with salt and pepper and heat through.
7. Meanwhile, heat a griddle pan and brush the cheese slices with oil, then fry them for 1-2 minutes on each sides.
8. Add the chopped herbs and the remaining oil to the lentils, together with the lemon juice. Toss well.
9. Serve warm with the griddled halloumi on top.