1. Heat up a small saucepan with some olive oil. Add the lentils and ground cumin and fry for a minute or so. Deglaze with the water, reduce the heat and let the lentils simmer for about 8-9 minutes – until the water has been completely absorbed. The lentils should be soft but not fall apart yet.

2. Peel the shallots and cut them into fine rings. Transfer the cooked lentils to a bowl, add the shallot rings and mix to combine. Season with a little salt and pepper.

3. For the dressing, mix the olive oil with the apple cider vinegar, sweet mustard, and the honey. Season with some salt and pepper and add to the bowl with the lentils – mix well.

4. Pat the halloumi dry and cut it into thin slices. Heat up a non-stick frying pan with some oil and fry the halloumi in batches until nicely browned – this takes a few minutes. Place the fried halloumi on some kitchen paper and let it drain.

5. Cut the beetroots into small cubes. Wash and drain the rocket. Add the beetroot, corn, and rocket to the bowl with the lentils and mix in. Season with more salt and pepper if needed. Add the fried halloumi. Sprinkle the salad with pomegranate seeds, fresh cress or sprouts and some chilli flakes (all optional) and serve.