Wash lentils and cook according to package instructions.

Peel and dicefinely shallot and garlic.

Clean, wash and halve the Brussels sprouts.

Peel the carrots and cut into pieces.

Wash the tomatoes.

Cut the halloumi into thin slices, pat dry and brush with 1 tablespoon of oil.

Spread the halloumi and tomatoes on a baking tray lined with baking paper.

Bake in the oven for 10–12 minutes at 175 ° C.

Heat 2 tablespoons of oil in a large pan and fry the Brussels sprouts in it.

Put the shallot and garlic in the pan and cook until translucent.

Deglaze with 200 ml water, season with salt, pepper, curry & nutmeg.

Put the carrots in the pan and cook covered for about 6 minutes.

Drain the lentils and add to the pan.

Cut the cress from the bed, puree with yoghurt, season with salt, pepper and lemon juice.