Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the olive oil in a pan and cook the onion until soft. Stir in the tomatoes and cook until they are just starting to break down and burst open. Stir in the harissa, lentils and lemon juice, cook for a minute then season well and cool.
Whisk together all the dressing ingredients with enough water to make a drizzle-able consistency.
Fry the halloumi slices in batches in a dry non-stick pan until golden on both sides.
Toss the chickpeas and 1/2 the herbs into the lentil mixture.
Put on a platter or divide between plates and top with the dressing, the halloumi and the remaining herbs.