Golden Halloumi, Lemon & Pear Salad

Boil a kettle

Pour the rice and lentils into a sieve 

Rinse thoroughly with cold water 

Add the rice and lentils to a large pot with 500ml [1L] boiled water and cook over a medium heat for 25 min or until tender

Once cooked, drain, rinse and return to the pot to cool

Meanwhile, slice the halloumi 

Drizzle with a little olive oil, sprinkle with the baharat and season generously with pepper

Strip the mint leaves from the stems and chop finely

Chop the parsley finely, including the stalks 

Add the herbs to a bowl large enough to fit the lentils and rice

Zest the lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!) and add to the herbs

Add the juice of the lemon[s] and 1-2 tbsp olive oil

Season generously with salt and pepper

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium heat

Once hot, add the halloumi and cook for 4 min or until golden on both sides

Slice a third of the pear[s] into matchsticks for garnish

Grate the remainder into the herb bowl

Stir the lentils and rice through the herbs