In a medium pot, bring water to a boil and add 200 g of lentils. Reduce the heat and simmer uncovered for 20-25 minutes, until the lentils are tender but still firm. Once cooked, drain them well and set aside.

Peel and cube the two medium beets into bite-sized pieces. Place them in a pot of boiling water and cook for 30-40 minutes, or until soft. Drain and set aside.

Slice 250 g of Halloumi into thick pieces. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Fry Halloumi for 3-4 minutes on each side until golden brown and crisp. Remove from skillet.

In a small bowl, mix the juice and zest of one large lemon, 1-2 finely chopped garlic cloves, and 1-2 tablespoons of olive oil. Season with salt, pepper, and optional spices. Whisk well.

In a large mixing bowl, combine the cooked lentils, cubed beets, and the zesty dressing. Add in freshly chopped parsley or coriander and mix thoroughly.

To serve, scoop a portion of the lentil and beet mixture onto plates. Top each serving with the crispy Halloumi slices and garnish with additional herbs.