Harissa Halloumi with Roasted Courgette and Chickpeas

Ingredients

• 250 g halloumi
• 3 courgettes
• 400 g tinned chickpeas
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 300 g cherry tomatoes
• 1 red onion
• 1 tsp ground cumin
• 20 g fresh coriander

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Cut the courgettes into chunky half-moons and slice the red onion into wedges.

2. 2

   Drain and rinse the chickpeas, then pat dry. Toss the courgettes, onion and chickpeas in the harissa paste, olive oil and ground cumin on a large baking tray.

3. 3

   Spread everything out in a single layer and roast for 20 minutes until the veg begins to soften and colour.

4. 4

   Slice the halloumi into 1cm slabs and nestle among the vegetables. Scatter over the cherry tomatoes.

5. 5

   Return to the oven for a further 12 minutes until the halloumi is golden and the tomatoes are bursting.

6. 6

   Scatter with fresh coriander and serve straight from the tray.