Pan-Seared Halloumi with Roasted Grapes, Lemony Lentils, and Toasted Walnuts

["Preheat your oven to 200°C (180°C fan/Gas Mark 6).","Rinse the green lentils and place them in a saucepan with 500ml of cold water.","Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain well.","While the lentils cook, prepare the roasted grapes: toss the grapes with 1 tbsp of olive oil, a pinch of salt, and the dried thyme on a baking tray.","Roast for 15-20 minutes until they start to soften and wrinkle.","Prepare the dressing for the lentils: finely chop half a red onion and the fresh parsley. Zest and juice the lemon.","In a bowl, combine the cooked and drained lentils with the chopped red onion, parsley, lemon zest, lemon juice, and 1 tbsp of olive oil. Season with salt and pepper to taste and mix well.","Toast the walnuts: place them in a dry frying pan over medium heat for 3-5 minutes, tossing frequently, until fragrant and lightly browned. Be careful not to burn them.","Slice the halloumi into 1cm thick slices.","Heat the remaining 1 tbsp of olive oil in a non-stick frying pan over medium-high heat.","Add the halloumi slices and sear for 2-3 minutes per side, until golden brown and crispy. Sprinkle with smoked paprika during the last minute of cooking.","To serve, divide the lemony lentil mixture between two bowls. Top with the pan-seared halloumi slices.","Scatter the roasted grapes and toasted walnuts over the top.","Drizzle with balsamic glaze just before serving."]