1. Pre heat the oven to 200 degrees. Spread the broccoli and cauliflower in a roasting tin or oven proof dish and drizzle over the oil followed by the Baharat, salt and pepper. Toss in the garlic the spread everything out.

2. Pop the lentils in a large pan and pour over the stock and bay leaf. Bring to the boil for 10 mins then reduce to a medium heat and cook for a further 20 mins. Meanwhile place the vegetables in the oven for 20-25 mins.

3. For the last 10 mins, lightly toast the walnuts in a dry frying pan over a medium heat as well as the mint and parsley. Once lightly fried, set aside and do the same thing again with the halloumi until golden both sides.

4. Once the lentils are cooked, toss them into the vegetables as well as the walnuts and herbs and give everything a good mix.

5. Serve the vegetables and lentils on 4 separate plates, followed by the halloumi on top. To finish, drizzle the honey on top of the cheese and serve immediately!