PEACH, HALLOUMI AND LENTIL SALAD

Serves 4-6

200g puy lentils or similar small dark green lentils

1 small onion

2 garlic cloves, whole

2 bay leaves

2 tbsp balsamic vinegar, plus extra to drizzle

3 tbsp extra virgin olive oil, plus extra 3 ripe peaches, quartered

2 x 225g packs of halloumi, sliced 80g watercress

Sea salt and freshly ground black pepper

To serve:

A small bunch of mint, chopped 2–3 red chillies, chopped

1 Put the lentils into a small saucepan and add cold water to cover. Quarter the onion through the root (no need to peel) and add to the pan with the garlic and bay leaves. Set on the hob over a medium heat and bring to the boil. Simmer for 10-15 minutes until the lentils are tender but with a little bite. Drain and discard the onion, garlic and bay. While still hot, add the balsamic vinegar, olive oil and a grind of salt and pepper, stirring well to mix.

2 Fire up the barbecue ready for direct cooking. Drizzle the peaches and halloumi with olive oil and season with salt and pepper. Rest on the grill bars directly over the fire. Lower the lid and and grill for 2-3 minutes, then turn over to cook the other side. Transfer to a plate.

3 To serve, pile the watercress on to a serving plate and toss through the dressed lentils. Top with the peaches and halloumi and scatter over the mint and chilli. Finish with a drizzle of extra virgin olive oil and balsamic.