200gbroccoli (I used tenderstem broccoli but small florets of broccoli work here too)
5sundried tomatoes in oil
1handful of pine nuts
2Tbspchopped parsley leaves
1Tbspextra virgin olive oil
FOR THE DRESSING:
3Tbspextra virgin olive oil
Heat two saucepans filled with water. When boiling, add lentils to one and broccoli to the other.
Cook broccoli for 5-8 mins until cooked but still firm. Drain and set aside.
Cook lentils as per packet instructions for 10-12 mins. They should be cooked but still slightly firm. When done, drain and set aside. Toss 1 tablespoon of olive oil and leave to cool.
Slice halloumi and place under the grill until golden. Once done who can leave halloumi slices as they are or cut them into smaller chunks.
Whisk all the vinaigrette ingredients together. Check the seasoning.
Place broccoli, lentils in a salad bowl or serving dish. Add halloumi, sliced sundried tomatoes, capers, finely sliced red onion, pine nuts and chopped parsley leaves. Toss everything in the vinaigrette.