Chermoula Halloumi with Roasted Red Onion, Tomatoes and Chickpeas

Ingredients

• 250 g halloumi
• 400 g tinned chickpeas
• 3 red onions
• 300 g cherry tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 tbsp olive oil
• 20 g fresh coriander
• 1 lemon
• 3 clove garlic cloves

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Make a chermoula by blending the fresh coriander, garlic, cumin, ground coriander, lemon juice and olive oil together. Season to taste.

2. 2

   Cut the red onions into wedges. Drain and rinse the chickpeas. Toss together with half the chermoula and spread on a large baking tray.

3. 3

   Roast for 20 minutes until the onions soften.

4. 4

   Scatter over the cherry tomatoes. Slice the halloumi and coat in the remaining chermoula. Lay over the tray.

5. 5

   Return to the oven for 12–15 minutes until the halloumi is golden and the tomatoes are bursting. Serve with warm flatbreads.