Chilli mint halloumi

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DIRECTIONS

1. Preheat the grill to high. Toss the fennel add with the lime zest and juice, oil and some seasoning, then set aside.

2. Spread the halloumi over a non-stick baking tray and grill until golden for about  3 minutes. Turn carefully and cook for 1 more minute.

3. Stir together the chopped mint and chilli jam then spoon this over the cheese. Return to the grill for a few moments until bubbling and golden at the edges. Toss the lentils into the fennel, then top with the cheese and scatter over the reserved mint leaves.