- Melt the butter in a large frying pan over a medium heat. Add the shallot with a pinch of salt and cook for 4-5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute.
- Add the cumin seeds, garam masala, turmeric, ground coriander and chilli powder. Cook for 1-2 minutes until fragrant.
- Meanwhile, toss the halloumi with a drizzle of olive oil and a pinch of ground cumin, if using. Air fry at 180°C for 8 minutes, shaking halfway through, or pan-fry for 4-5 minutes until golden on all sides.
- Stir the tomato purée into the spiced butter mixture and cook for 1 minute. Pour in the double cream and stir well, then add the Merchant Gourmet Puy Lentils with a splash of water to loosen the sauce.
- Simmer gently for 3-4 minutes until heated through. Stir in the lemon juice and chopped coriander, then season to taste.
- Divide between bowls and top with the crispy halloumi croutons, a little extra coriander and an extra squeeze of lemon, if you like.
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