Name: Roasted Chickpea, Halloumi, Red Onion Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 200 g Wholewheat giant couscous; 400 ml Vegetable Stock; 250 g Halloumi (Cut into 1 cm chunks); 400 g tin of chickpeas (Drained and rinsed); 1 Red Onion (finely sliced); 1 tbsp olive oil; 1 tsp smoked paprika; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 100 g spinach (Roughly chopped); 15 g coriander (Roughly chopped)

Great for lunches

Prep Time 10 minutes

Cook Time 30 minutes

Servings Lunchboxes

Ingredients

200 g Wholewheat giant couscous
400 ml Vegetable Stock
250 g Halloumi Cut into 1 cm chunks
400 g tin of chickpeas Drained and rinsed
1 Red Onion finely sliced
1 tbsp olive oil
1 tsp smoked paprika
1 tbsp extra virgin olive oil
1 tbsp lemon juice
100 g spinach Roughly chopped
15 g coriander Roughly chopped

Instructions

Preheat oven to 180c fan/200c/gas 6.
Tip the cous cous and vegetable stock into a medium-sized roasting tin
Toss the halloumi, chickpeas and red onion with the olive oil and paprika. scatter over the cous cous
bake for 25-30 minutes until the halloumi is golden and the cous cous is cooked
stir through the extra virgin olive oil, lemon juice and greens
best eaten at room temperature

Notes

Taken from The Quick Roasting Tin by Rukmini Iyer