Ingredients
1 tbs olive oil
1 chilli, deseeded and finely chopped
2 tsp finely chopped fresh root ginger
400g can chickpeas, rinsed and drained
200g bag baby leaf spinach
3 red peppers from a jar
1/2 250g pack of halloumi, drained
juice 1 lemon
Method
Heat oil in a pan, gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, cook gently for 3-4 mins, stirring occasionally, until spinach has wilted and chickpeas are warmed through.
Meanwhile heat a non-stick fying pan until piping hot. Cut halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir in the lemon juice into the chickpease and divide between two plates. top with the halloumi and serve immediately.
Nutrition
471 calories, protein 25g, carbs 27g, fat 30g, saturated fat 11g, fibre 10g, sugar 7g, salt 4.63g