Halloumi with lentil ratatouille

2 servings:
Saute 6 dl of diced onion, pepper and squash in 1 teaspoon of olive oil.
Stir in 2 chopped clove of garlic
2 chopped tomato
4tablespoons of mini fraiche.
Season with 2 tsp tomato puree, 2 tsp thyme, salt and pepper. Let it boil for a minute.
Stir in 3 dl cooked lentils.
Fry 6 slices of halloumi cheese light 12%, approx. 30 g, in a Teflon pan without fat.
Serve with salad.