Harissa Spiced Halloumi with Smoky Lentil and Beetroot Salad

["Preheat your oven to 200°C (180°C fan/Gas Mark 6).","Slice the halloumi into 1cm thick pieces.","In a small bowl, mix 1 tablespoon of olive oil with the harissa paste.","Brush the harissa mixture evenly over both sides of the halloumi slices.","Place the halloumi on a baking tray lined with parchment paper and set aside.","Dice the cooked beetroot into 1cm cubes.","Finely slice the red onion into thin half-moons.","Roughly chop the fresh mint and parsley leaves.","In a medium bowl, combine the cooked puy lentils, diced beetroot, and sliced red onion.","Add the chopped mint and parsley to the lentil and beetroot mixture.","In a small separate bowl, whisk together the remaining 2 tablespoons of olive oil, the juice of half a lemon, smoked paprika, salt, and pepper to create the dressing.","Pour the dressing over the lentil and beetroot salad and toss gently to combine.","Place the harissa-coated halloumi in the preheated oven and bake for 12-15 minutes, or until golden brown and slightly softened.","While the halloumi is baking, gently warm the lentil and beetroot salad in a small pan over low heat for 2-3 minutes, or serve at room temperature.","To serve, divide the warm lentil and beetroot salad between two plates. Arrange the hot, harissa-spiced halloumi slices on top of the salad.","Squeeze the remaining half lemon over the halloumi just before serving."]