Middle Eastern Lentil and Herb Salad with Halloumi

In a medium bowl, combine the cooked lentils, chopped parsley, chopped mint, diced red onion, and halved cherry tomatoes. Set aside.

In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, ground cumin, salt, and black pepper to create the dressing.

Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, until golden brown and slightly crispy.

Pour the dressing over the lentil and herb mixture and toss gently to combine.

Divide the salad between two plates and top each with the warm, pan-fried halloumi slices. Serve immediately.