Golden Halloumi Skillet with Spiced Lentils, Roasted Tomatoes, and Lemon Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes and red onion on a small tray, toss with 15 ml (1 tbsp) olive oil, half of the chopped garlic, 1 g (1/4 tsp) salt, and a pinch of black pepper. Roast for 18 to 20 minutes, until the tomatoes burst and the onion is tender.

2. 2

   While the tomatoes roast, make the sauce by mixing the Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, 10 g (1/4 cup) chopped parsley, and a pinch of salt in a bowl. Chill until needed.

3. 3

   Heat a wide skillet over medium heat. Add 15 ml (1 tbsp) olive oil and cook the remaining garlic for 30 seconds without letting it burn. Add the ground cumin, smoked paprika, dried oregano, and red pepper flakes; stir for 15 seconds to bloom the spices.

4. 4

   Add the cooked lentils and the water or vegetable broth to the skillet. Season with the remaining salt and black pepper. Cook for 4 to 5 minutes over medium heat, stirring occasionally, until the lentils are hot and saucy but not watery.

5. 5

   In another nonstick skillet, or in an open area of the same pan, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Sear the halloumi for 1 to 2 minutes per side, until deeply golden and crisp on the surface.

6. 6

   Transfer the roasted tomatoes and roasted red onion to the lentil skillet along with any tray juices. Fold gently, then add the remaining 10 g (1/4 cup) parsley and the remaining 15 ml (1 tbsp) lemon juice.

7. 7

   Serve the spiced lentils on plates or on a platter. Arrange the golden halloumi on top and finish with spoonfuls of lemon yogurt. Adjust salt and black pepper if needed and serve right away.