Chilli Mint Halloumi With Lentils

Preheat the grill to high. Toss the fennel with the lime zest and juice, oil and some seasoning, then set aside.

Spread the halloumi over a non-stick baking tray and grill for three minutes until golden. Turn carefully and cook for one more minute.

Stir together the chopped mint and chilli jam then spoon this over the cheese. Return to the grill for a few moments until bubbling and golden at the edges. Toss the lentils into the fennel, then top with the cheese and scatter over the reserved mint leaves.

Cook’s tip: Too hot to cook? Spoon Odysea Feta & Greek Yogurt Spread over a plate and dot with chilli jam. Pile the salad on top, scatter the mint and serve with pitta.