Warm lentil, halloumi and clementine salad

Preparation

Roughly chop the halloumi.

Method

1. 1 Grate the zest of 1 clementine into a bowl, and squeeze in the juice.
2. 2 Whisk with the red wine vinegar, olive oil, mustard and seasoning.
3. 3 Peel and segment the remaining clementines
4. 4 Dry-fry the halloumi chunks in a frying pan, turning often until golden on all sides.
5. 5 Add the clementine segments, and fry for 1-2 mins.
6. 6 Remove the halloumi and clementines from the pan, then tip in the Puy lentils and the dressing.
7. 7 Warm through for a few minutes, then toss in the fresh herbs and the pomegranate seeds.
8. 8 Transfer to a serving platter, and top with the halloumi and clementines.