Herb-crusted halloumi with peas, mint & lemon

Slice the halloumi into 1 cm planks. Mix sesame seeds, oregano and lemon zest on a plate, then press each plank into the crumb so both sides are coated.

Warm 2 tbsp of olive oil in a wide non-stick pan over medium-high heat. Lay the halloumi in and fry undisturbed for 2 minutes a side, until deeply golden. Lift onto a plate.

Tip the peas into the pan with a splash of water. Cook for 90 seconds. Off the heat, fold through the juice of one lemon, half the mint, the chilli and a pinch of salt.

Loosen the yoghurt with a little water and the remaining lemon juice. Spoon onto plates, top with the peas, then the halloumi. Finish with mint, a drizzle of oil and a heavy crack of pepper.

Serve with warm flatbreads or a scoop of brown rice. Leftovers keep, covered, in the fridge for 2 days.