TODAY’S RECIPE: Spiced chickpeas with halloumi

SATISFYING vegetarian winter salad. SERVES: 2.

Ingredients

1 tbsp olive oil 1 chilli, deseeded and finely chopped 2 tsp finely chopped fresh root ginger 400g can chickpeas, rinsed and drained 200g bag baby spinach 3 red peppers from a jar Half 250g pack halloumi cheese, drained Juice 1 lemon

Method

1 Heat oil in a pan, then gently fry chilli and ginger for one minute. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for three to four minutes, stirring occasionally, until spinach has wilted and chickpeas are warmed through.

2 Meanwhile, heat a non-stick frying pan until piping hot. Cut halloumi into six slices and fry for a couple of minutes each side. Stir lemon juice into chickpeas and divide between two plates. Top with halloumi and serve immediately.