Roasted Brassicas with Puy Lentils and Halloumi

|A lovely autumnal salad dish to have for lunch or as a side dish with a main course.|broccoli cauliflower|800g broccoli and cauliflower mixedolive oil1 heaped teaspoon baharat4 cloves of garlic250g puy lentils1 L vegetable stock1 fresh bay leaf2 lemons100g walnuts1 large bunch of mixed herbs (parsley mint chervil)250g halloumi2 tablespoon runny honey|Preheat the oven to 220ºC/gas 7.Cut the broccoli and cauliflower into even-sized florets then spread out in a single layer in a roasting tray. Drizzle with olive oil sprinkle with baharat and season with sea salt and black pepper.Toss in the unpeeled cloves of garlic then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes or until the veg is cooked through and charred on the outside.Pop the lentils in a medium-sized pan pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat then reduce to a simmer and cook for 25 to 30 minutes or until theyre cooked but still retain some bite. Drain and set aside.Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy then squeeze in the lemon juice and season. Whisk to combine then add a couple of tablespoons of extra virgin olive oil.Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves then toss with the walnuts and set aside.Toss the hot lentils through the garlic dressing followed by the roasted veggies herbs and nuts.Pour a glug of olive oil into a medium-sized non-stick frying pan over a medium heat. Chop and fry the halloumi until its golden.Drizzle over the honey and fry for 1 more minute until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.|30.00 minutes|4|http://www.jamieoliver.com/recipes/vegetables-recipes/roasted-brassicas-with-puy...