Serves 4

Preparation time: 40 mins, cooking time: 10 mins

2 heirloom tomatoes, each cut into 4-5 slices
​150g cherry tomatoes, cut in half
1 large courgette, julienned with vegetable peeler (or vegetable spiral cutter)
¼ red onion, sliced half moons
1 avocado, cubed
​100g puy lentils (pre-cooked)
​250g halloumi cheese, cut into 10 slices
1 large bunch chopped coriander
2tbsp olive oil
½tbsp balsamic vinegar
½tbsp agave syrup
sea salt and black pepper
garnish
fresh coriander

Peel the courgette using a julienne vegetable peeler or spiraliser. Using a non-stick frying pan, add the halloumi in two batches. Cook on a medium heat on each side for about 2 minutes until lightly browned. Place on a plate to cool and drizzle ½tbsp agave syrup.

In a large mixing bowl add the cherry tomatoes, puy lentils, onion, coriander, avocado, courgette spirals and season with sea salt and black pepper. Toss the salad lightly with 2tbsp olive oil and ½tbsp balsamic vinegar. On a serving platter, lay out the heirloom tomatoes, place the mixed salad over the top. Scatter the halloumi around the salad and garnish with coriander.

Lisa’s tip: I always keep halloumi in the fridge since it has a long shelf-life. This recipe rewards experimentation. Try adding cucumber, pesto, olive or basil instead of coriander etc. – whatever you fancy. The halloumi and tomato are robust enough to work brilliantly with a wide variety of vegetables and herbs. Try spiralising carrots, beetroots, parsnip and maybe a daikon radish. Get creative.

For more recipes by Lisa Roukin, visit myrelationshipwithfood.com