Roasted pumpkin with haloumi, crispy lentils and coriander dressing

Instructions

1. Preheat oven to 200°C. Place lentils and bay leaf in a medium saucepan and cover with water. Bring to the boil, then simmer for 15-20 minutes or until tender. Drain well, discard bay leaf.
2. Meanwhile, on a baking tray arrange pumpkin. Drizzle with 1-2 tablespoons olive oil and season with salt and pepper. Roast 30-35 minutes, until golden, turning once during cooking. Remove from oven, leaving oven on.
3. Transfer drained lentils to a separate baking tray, drizzle with remaining olive oil and scatter over spices. Mix well then roast in the oven 15-20 minutes, stirring once during cooking, until golden and crispy. Set aside.
4. Meanwhile, prepare dressing. Place coriander and garlic into a small food processor and pulse until roughly chopped. Add lemon juice, olive oil and season with pepper. Blend until smooth.
5. Slice haloumi into thin slices and cook in a hot non-stick pan, turning, until golden on both sides.
6. To serve, place pumpkin on a platter, top with haloumi, scatter over lentils and drizzle with coriander dressing.