Serves 6
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To serve

  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
  2. Add the chickpeas and tomatoes to a large baking dish. Drizzle with the vinegar and oil, season well and toss to combine. 
  3. Roast for 10 minutes or until the tomatoes are starting to soften slightly. Remove from the oven.
  4. 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 minutes or until the halloumi is golden.
  5. Top with pesto and serve with crusty bread.

Nutrition Facts

Per serving: 645kcals, 29.4g fat (9.8g saturated), 68.4g carbs (14g sugars), 31g protein, 19.2g fibre, 0.556g sodium