Mediterranean Lentils with Spiced Haloumi and Lemon Yoghurt

Steps

1. oven to 230°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using).
2. oss potatoes with a drizzle of olive oil on first prepared tray and season with salt and pepper. Roast for about 25 minutes, until golden and tender. Turn once during cooking. Cut red onion into 1cm-thick wedges; slice courgette in half lengthways then slice 0.5cm; cut cherry tomatoes in half.
3. When potatoes have 15 minutes remaining, toss broccoli and red onion on second prepared tray with a drizzle of oil. Season. Cook (on rack above potatoes) for 7 minutes then add courgette and cherry tomatoes. Toss then cook a further 7-8 minutes, until tender and broccoli is charred slightly.
4. Lay haloumi flat with the long side facing you and slice into 1cm-thick pieces. Toss haloumi in a medium bowl with spice mix (if using) until lightly coated. Mix all lemon yoghurt ingredients together in a small bowl and set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook haloumi, in batches, for about 2 minutes each side, until golden. Add more oil between batches and take care not to let haloumi burn. Remove from pan and set aside.
6. While haloumi is cooking, mix all dressing ingredients in a small bowl until combined, adding lemon juice to taste. Toss drained lentils, baby spinach, roasted potatoes and dressing on tray with roasted veggies and toss to combine. Season to taste.
7. Spoon Mediterranean lentils and veggies onto plates and top with spiced haloumi and a dollop of lemon yoghurt.