½ cup beluga/puy lentils, uncooked
1 cube vegetable bouillon
Water, to cover
One big handful fresh parsley
One small handful fresh mint
½ lemon, juice
1 ½ tbsp balsamic vinegar
½ tbsp honey
Salt & pepper
250g asparagus
200g halloumi
Butter
Salt & pepper
Honey, to serve

1. Rinse the lentils and place in a small sauce pan along with the bouillon. Fill up with water. Cook for roughly 15-20 min, or until soft but with a slight bite. Drain and let cool slightly.

2. Chop parsley and mint and add to the lentils. Also add lemon juice, balsamic vinegar, honey, salt & pepper. Stir to combine. Set aside.

3. Cut the ends off the asparagus. Heat a little butter to a skillet, then gently fry the asaparagus until browned and softened.

4. Also slice halloumi and cook in a little oil or butter until browned.

5. Arrange 4-5 asaparagus spears on serving plates, top with lentil salad and a few pieces of halloumi. Drizzle with a little honey on top or, arrange it all on a big sharing plate. Enjoy warm.