1. Set oven to 220ºC.
Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Chop tomatoes and zucchini. Slice spring onions. Add to an oven dish with crushed garlic, rosemary leaves and drained capers. Toss with 1/4 cup olive oil, 3 tbsp balsamic vinegar, salt and pepper. Roast in the oven for 15-20 minutes.

3. Heat a frypan over medium-high heat with 1 tbsp oil. Tear halloumi into chunks and cook for 3-4 minutes on each side, or until golden.

4. Toss cooked lentils and halloumi into dish with roasted vegetables until well coated. Divide between bowls and top with rocket leaves. Serve with lemon wedges.

Notes:
The rocket leaves can be dressed with a vinegar of choice if preferred.

Beluga lentils 1 packet (200g)
Tomatoes 3
Zucchini 1
spring onions 1/3 bunch
garlic 1 clove
Rosemary 2 sprigs
capers 1 jar (90g)
Halloumi 2 packets (2 x 180g)
rocket leaves 1 bag (60g)
lemon 1/2

From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar