Pre-heat oven to 200°C (180˚C fan forced). Place broccolini onto a baking paper lined roasting tray with the garlic clove, sprinkle over approximately half of the Baharat Street Food Seasoning sachet contents then drizzle with 1 tbsp of the oil. Toss to coat, then roast for 20-25 minutes until it begins to char.
Heat a dry pan over high heat, add the pumpkin seeds and toast for 1-2 minutes until they puff. Remove seeds to a plate and allow to cool. In the same pan, fry the haloumi for a minute or so on each side until golden. Set aside.
Add 1 tbsp oil and onion to the pan and cook stirring for 5 minutes, or until softened. Reduce heat to medium. Add the remaining Baharat Street Food Seasoning, 3 tbsp of water and the lentils. Heat through in the pan for a few minutes until heated through. Stir through the tomatoes, remove from the heat and set aside.
To make the tahini sauce; peel the previously roasted garlic clove then crush on a chopping board with the side of your knife, transfer to a small bowl with the tahini paste, add 2 tbsp of water, remaining oil and lemon juice.
To serve arrange the lentils between four plates, top with the haloumi and roasted broccolini, sprinkle with the pumpkin seeds and drizzle over the tahini sauce.