Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Cut the halloumi into slices (3 per person). Place them in a small bowl of cold water and leave to soak.

Drain and rinse the lentils in a sieve.

Cut the tomatoes into 2cm chunks. Halve the ciabatta and tear into 2cm chunks.

Pop them both onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, bake on the top shelf until the croutons are golden and the tomatoes have softened, 8-10 mins. Set aside to cool.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and fry until softened, 10-12 mins. Season with salt, pepper and a pinch of sugar (if you have any). 

Stir in the garlic and cook for 1 min more.

Stir the water for the lentils (see pantry for amount) and veg stock paste into the pan. Bring to the boil, then reduce the heat and simmer until reduced by about half, 2-3 mins.

Stir through the lentils and harissa paste (add less if you'd prefer things milder), then bring back to the boil and cook for 2-3 mins. 

Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Remove from the heat.

Meanwhile, remove the halloumi slices from the cold water, pop them on a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in another frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Gently stir the tomatoes and croutons though the lentils. Taste and season with salt and pepper if needed.

Share between your bowls and top with the halloumi.