Korma Dal with Honey-Lime Halloumi

1. Rinse red lentils(300 g) under cold water until the water runs clear. Finely dice onion(1), finely grate the garlic cloves(3) and fresh ginger(2 tsp). Separate the leaves and stems from fresh coriander(15 g) and finely chop the stems.
2. Heat a large saucepan over a medium heat with olive oil(1 tbsp). Add the onion with a pinch of salt(some) and cook for 6-8 minutes until soft and starting to turn golden.
3. Add the garlic, ginger and chopped coriander stems and cook for 1 minute.
4. Add korma curry paste(3 tbsp) and tomato purée(1 tbsp). Fry for 2 minutes, stirring regularly, until fragrant and the tomato purée has darkened slightly.
5. Stir in the lentils, vegetable stock(300 ml) and coconut milk(400 ml). Bring to the boil, then turn the heat down and simmer uncovered for 18-20 minutes, stirring occasionally, until the lentils are completely soft and the dal is thick and creamy. Add a splash of water(some) if it becomes too thick before the lentils are cooked.
6. Season with ground black pepper(some) and salt(some) to taste, bearing in mind the halloumi and stock are already salty.
7. Place flaked almonds(30 g) in a dry frying pan over a medium heat and toast for 2-3 minutes until lightly golden. Tip onto a plate and set aside.
8. Cut halloumi(225 g) into 2cm chunks. Return the frying pan to a medium-high heat. Add the halloumi and cook without oil for 4-5 minutes, turning until deeply golden on all sides.
9. Reduce the heat to low. Add honey(2 tbsp) and lime juice(2 tsp) and toss quickly until the halloumi is glossy and sticky. Remove from the heat before the honey catches.
10. Stir lime juice(0.5 lime) through the dal. Taste and adjust the salt, pepper and lime as needed.
11. Spoon the dal into bowls and top with the sticky honey-lime halloumi. Finish with the coriander leaves, toasted almonds and a pinch of chilli flakes(some).
12. Serve as-is or bulk out with rice or naan.