A lentil salad

We've been a bit heavy on the meat recently, so this was an attempt to redress the balance. Alas, the Polish sausage Kuba brought back this week, which I foolishly placed by the loaf on the bread board, proved too tempting towards the end of the meal. It wasn't needed: it was just there.

Serves two as a main meal, perhaps with some bread.

Green or puy lentils, three or four handfuls (I have small hands)
250g halloumi cheese
Half a red onion
A clove of garlic
A lemon
Salad leaves, a couple of handfuls (I used romaine and spinach)
Baby plum or cherry tomatoes
A red chilli
Vegetable stock
White wine
Walnut oil
Extra-virgin olive oil
Balsamic vinegar
Paprika
Fresh herbs - I didn't use any, but think that mint would work particularly nicely next time.

Slice the red onion, mince the garlic, de-seed and slice the chilli and juice the lemon, then mix all that up in a bowl and leave it.
Wash the lentils then bring them to the boil in about half a litre of the stock topped up with white wine. Cook at a rolling boil for ten minutes then cover and simmer gently till tender (around half an hour), topping up with hot water if needed.
Cut the halloumi into thick slices, sprinkle with paprika and place under a hot grill till golden-brown.
Drain the lentils. Drain the onion mix, reserving the lemon juice - to which add a dash of balsamic vinegar before whisking in a tablespoon of walnut oil and then three or four more of olive oil, till you have a tasty dressing.
Roughly shred the salad leaves and herbs, halve the tomatoes, put everything in a large salad bowl and mix through the dressing. Serve with the halloumi on top and some crusty bread. You can leave the salami in the fridge.