Lunch on the run
Kale and roasted chickpea caesar Toss 1 drained tin chickpeas with 1 tbsp each of olive oil and honey and 1 minced garlic clove. Roast at 200C/400F/gas 6 for 30 minutes. Mix 80g kale with 2 tsp olive oil and a dash of lemon juice and massage in. Cut ½ a block of halloumi into strips, and fry in 1 tsp oil until crisp. In a jar, mix 1 garlic clove with 4 tbsp natural yoghurt, 1 tbsp olive oil, 1 tsp each of wine vinegar and capers and parmesan to taste. Combine kale, chickpeas and halloumi into two lunchboxes. Dress before serving.