Beetroot, lentil & mint salad with fried halloumi

Heat 4 tbsp oil in a saucepan over a medium heat, add the onion and cook for about 5 minutes, stirring from time to time. Stir in the garlic and cook for another 3 minutes, stirring occasionally. Add the thyme and 1 tbsp water, then add the lentils, mirin, tamari and miso. Stir to combine, then cook on a medium-low heat for about 4 minutes until the lentils have heated through and are piping hot. Stir in the beetroot, then remove from the heat and set aside to cool.

Meanwhile, put all the ingredients for the dressing in a jar and shake or stir to combine. Pour over the lentil mixture once cooled.

Just before serving, in a nonstick frying pan or griddle, fry the halloumi in 1 tsp oil for 4-5 minutes, turning, until golden brown. Chop most of the mint leaves and stir through the lentil salad. Transfer to a serving platter and top with the halloumi and reserved mint leaves.