Kim's Kitchen

400 g Tin Chickpeas 14oz
225 g Halloumi Cheese 8oz
7-8 Mini Peppers 225g
7-8 Small/Baby San Marzano Tomatoes 200g
1 Small Courgette 150g 
1 Medium-Large Red Onion 200g
3 tablespoon Rose Harissa Paste
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
20 g Honey 1 tablespoon
½ tablespoon Zaatar  (or Ground Thyme)
1 teaspoon Coarse Sea Salt
Fresh Coriander to Garnish

Drain the chickpeas, give them a rinse, dry them on kitchen paper and add them to a large mixing bowl.

Chop the halloumi cheese into 1-1.5 cm (½") cubes and add them to the chickpeas.

Cut the peppers in half, cut out the stems and seeds and toss them into the bowl.

Cut the tomatoes in half and add them to the bowl.

Remove the top from the courgette, cut it in half lengthways, then cut it into 2cm (¾") lengths, then chuck them into the bowl.

Top and tail the red onion, cut it in half, peel it, then cut it into 8 wedges, break them up and toss them into the mixing bowl.

Add the harissa paste, olive oil, lemon juice, and honey to a small bowl and mix them well. Then, pour this mix over the veggies and mix to coat them well.

Pour the veggies and halloumi onto a 35cm x 25cm (14" x 10") tray, sprinkle over the zaatar and sea salt, then transfer to the oven and bake at 200°C or 390°F for 30 minutes.

Calories 782kcal