(Serves 4)

200 g small brown lentils, rinsed
1 onion, chopped
1 celery stick, chopped
2 cloves garlic, crushed
6 parsley stalks
6 sprigs fresh thyme
4 tbsp olive oil
1 tbsp balsamic vinegar
1 heaped tsp soft brown sugar
Salt and pepper
3 large tomatoes, peeled, deseeded and diced
4 cornichons (small pickled gherkins), diced
1 tbsp chopped mint
1 pack haloumi cheese

Put the lentils into a large saucepan with the onion, celery, garlic and the parsley and thyme sprigs. Pour on a litre of water, bring to the boil, cover and simmer for about 30 minutes, or until the lentils are tender but still hold their shape.

Whisk together the oil, vinegar and sugar and season with salt and pepper.

Drain the lentils in a sieve and discard the parsley and thyme stalks. Return the lentils to the pan, add the diced tomatoes, cornichons and chopped mint, pour on the dressing and toss it all together. Taste and add more seasoning as necessary. Cover and keep warm.

Cut the haloumi lengthways into eight slices and grill or fry them for one minute each side until lightly browned. Serve the lentil salad on warm plates and top with the haloumi cheese.