Start by boiling the green lentils by following the instructions of the pack. Put 1 cube of vegetable broth in the boiling water.

While the lentils are cooking, you can start grilling. Begin by cutting the halloumi into slices of roughly ½ - 1 cm in size. Warm up the grill to no higher than medium and grill the pieces until they have beautiful grill marks on both sides.

Put them on a plate and dry off the pan if needed. Remove the outer leaves of the pointed cabbage, cut it up in quarters, and grill them for about 2-5 minutes on each side. Once grilled on one side, add butter to the pan, so they can soak up some of the fat. Finish by adding the lemon juice, and season it with salt and pepper. Add them to a plate.

The final element for the grill is the lemon itself. Slice it into wedges and grill it until it has those beautiful grill marks.

Remove the lentils from the water and spread them evenly on your dish. Sprinkle with the olives, chopped pistachios, and add the halloumi, pointed cabbage, and grilled lemon wedges on top. Dress with a bit of olive oil, salt and pepper, and fresh parsley.