Step 1

Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.

Step 2

Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to combine.

Step 3

Pat the haloumi dry with paper towel and brush with the remaining oil. Heat a medium frying pan over medium heat. Add half the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with remaining haloumi, reheating the pan between batches.

Step 4

Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the haloumi to serve.