Herbed lentil and beetroot ‘couscous’ with halloumi

Method

1. For the lentil and beetroot ‘couscous’, trim the beetroot, then chop into small pieces. Pulse in a food processor until finely chopped. Put in a bowl and mix with the rest of the ingredients except for the lemon juice and flatbreads. Taste and season, adding lemon juice if required, then chill until needed.
2. For the roast beetroot, preheat the oven to 180°C/fan160°C/gas 4. Wrap each beetroot in foil and roast for 30-40 minutes until tender when pierced with a knife. Remove from the oven and foil, leave until cool enough to handle, then slip off the skins (you may want to wear gloves) and cut into bite-size pieces. Drizzle with olive oil, season and set aside.
3. For the spiced seeds, toss the ingredients together with a large pinch of salt, spread on a baking tray and cook for around 5-10 minutes until golden. Set aside.
4. For the halloumi, heat the oil in a non-stick frying pan, add half the cheese slices, then fry for 2-3 minutes until golden, turning once. Repeat with the remaining slices, then serve immediately with the roasted beetroot, beetroot ‘couscous’ and flatbreads on the side.