Halve the courgette (zucchini), then slice. Add it to a baking tray with the cherry tomatoes, and drizzle with a little oil. Add a pinch of salt and pepper, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the vegetables are soft.

Meanwhile, heat a little more oil in a frying pan, and add the minced garlic and sliced red onion. Cook for a few minutes over a medium heat, until soft. Add the drained lentils, and cook for another 5 minutes, stirring regularly, until the lentils are hot. Add the pesto and lemon juice, and mix to combine.

Assemble the salad with the warm lentils, roasted vegetables, grilled halloumi, and a handful of fresh rocket leaves (arugula). Finish with another squeeze of lemon juice if desired.