Baked halloumi with chickpeas and greens
Halloumi is a staple of summer lunches – try something different with this super-easy one-tray bake. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes. Finish with a drizzle of fresh pesto and serve with crusty bread to make the most of all the delicious juices.
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the chickpeas and tomatoes in a large baking dish. Drizzle with the vinegar and oil, season and toss to combine. Roast for 10 mins or until the tomatoes are starting to soften slightly. Remove from the oven.
- Heat the grill to medium. Add the kale to the baking dish and toss gently. Top with the halloumi and place under the grill for 5-6 mins or until the halloumi is golden.
- Top with pesto and scatter with the basil. Serve with crusty bread, if you like.
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