Preheat the oven to 200°C/180°C fan. Drain and rinse the lentils. Place them on a lined baking tray, spreading them in an even, thin layer. Roast for 5 min in the oven.

Add the olive oil, honey, cumin powder and chilli flakes to a small bowl and whisk until fully combined. Drizzle over the lentils and roast for 10–15 min further or until the lentils are crispy. Sprinkle with salt.

Meanwhile, deseed and finely slice the pepper. Peel and slice the carrot into matchsticks. Halve the cherry tomatoes. Chop the lettuce roughly. Slice the cucumber into matchsticks.

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the carrot and pepper and cook with a pinch of salt for 5 min or until starting to soften. Add the cherry tomatoes and cook for 1 min further. Transfer the vegetables to a plate.

Cut the halloumi into slices. Return the pan to a medium heat with another drizzle of olive oil. Once hot, add the halloumi and fry for 1-2 min on each side until golden brown.

Arrange the lettuce, cucumbers, bell peppers, carrots and cherry tomatoes on a serving plate. Top with the crispy lentils, fried halloumi slices, fresh mint leaves and pomegranate seeds. Drizzle with the balsamic vinegar and season with freshly ground black pepper.