Fill and boil your kettle. Pour the lentils into a small pan and add a pinch of salt. Top up with 150ml boiling water and pop on a high heat. Bring to the boil, then cover with a lid and reduce to a low simmer. Cook the lentils for 20-25 mins, till tender. When cooked, drain the lentils and rinse with cold water.

Meanwhile, halve the avocado and remove the stone. Pop half the avocado aside for later. Scoop the flesh from half of the avocado into food processor. Grate in the lime zest and squeeze in the juice. Peel the garlic and grate it in. Add the coriander leaves and stalks and a good pinch of salt and pepper. Whiz till smooth, drizzling in 3-4 tbsp cold water to make a thick dressing. No food processor? Mash the avocado with a fork then stir in the other ingredients.

Warm your grill to high. Chop the halloumi into 1cm-thick slices. Trim the woody ends off the flat beans and chop into bite-size pieces. Scatter the halloumi and beans onto a baking tray. Drizzle with 1 tbsp oil and a pinch of pepper. Grill for 2-3 mins, till golden. Turn the halloumi and beans over and grill for a further 2-3 mins.

Halve the cherry tomatoes and add them to a bowl. Shake the cooked lentils dry and add to the bowl. Chop the remaining avocado half and add that too with the rocket leaves, grilled beans and halloumi. Toss together.

Divide the salad between warm plates and top with dollops of the avocado dressing to serve.