Ras el Hanout Halloumi with Roasted Carrots and Lentils

Ingredients

• 250 g halloumi
• 6 carrots
• 400 g tinned green lentils
• 2 tsp ras el hanout
• 4 tbsp olive oil
• 2 red onion
• 1 preserved lemon
• 20 g fresh parsley

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Peel the carrots and cut into batons. Slice the red onions into wedges.

2. 2

   Toss the carrots and onion with olive oil and ras el hanout. Spread on a large baking tray and roast for 25 minutes.

3. 3

   Drain and rinse the lentils, then stir through the tray. Finely chop the preserved lemon and scatter over.

4. 4

   Lay sliced halloumi on top. Return to the oven for 12 minutes until the halloumi is golden and the carrots are tender.

5. 5

   Scatter with fresh parsley and serve with flatbreads.