Serves 4
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To serve:

  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. In a large baking dish, combine the chickpeas and cherry tomatoes. Drizzle with the balsamic vinegar and olive oil, season well and toss to coat.
  3. Roast for 10 minutes or until the tomatoes are starting to soften slightly. Remove from the oven.
  4. Turn the grill on to a medium heat. Add the spinach to the baking dish and toss gently.
  5. Top with the halloumi and place under the grill for 5-6 minutes or until golden,  flipping the pieces of halloumi over halfway through.
  6. Dollop over the pesto and scatter with fresh basil. Serve with crusty bread.

Nutrition Facts

Per serving: 482kcals, 36.8g fat (13.9g saturated), 18.8g carbs (5.2g sugars), 21.2g protein, 4.8g fibre, 0.851g sodium