UK Independent


1 lemon

1 pear

75 g puy-style lentils

10 g fresh mint

225 g cypriot halloumi

20g fresh parsley

130g brown rice

1 tsp baharat

olive oil




Boil a kettle. Pour rice and lentils into a sieve. Rinse thoroughly with cold water.

Add 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.