CHICKEN, HALLOUMI AND CHICKPEA TRAYBAKE

This traybake is best eaten immediately while the halloumi is still hot as it will go rubbery as it cools down. I just love the combination of the crisp, salty halloumi against the spiced chickpeas and lightly charred vegetables.

Prep time: 20 MINS Cooking time: 25-30 MINS LOADS OF VEG

Serves 4

1 x 400g tin of chickpeas, rinsed and drained

2 tsp harissa spice seasoning

3 tbsp rapeseed oil 4 skinless chicken fillets

250g baby plum tomatoes

125g halloumi, cut into 1cm slices

1 x 150g packet Padron peppers

Sea salt and freshly ground black pepper

Preheat the oven to 180ºC (350ºF/gas mark 4). Put the chickpeas in a bowl and add half the oil with the harissa spice seasoning. Season generously and toss until evenly combined.

Put the chicken, baby plum tomatoes, halloumi and peppers into a roasting tin and season with salt and pepper. Drizzle over the rest of the oil and then mix with your hands to coat everything evenly. Add the flavoured chickpeas and roast for 25-30 minutes until the chicken is tender and the vegetables are nicely charred. Serve immediately straight to the table.