Roasted broccoli on a red pepper sauce with ras el hanout chickpeas and grilled haloumi

Prep time 15 x minutes, cook time 35 minutes

Serves x 2 people

Extras: blender

Ingredients:

·       1 bag x tenderstem broccoli

·       1 x can of chickpeas

·       1 tbsp x ras el hanout spice blend

·       1 x packet of halloumi

·       1 x onion, peeled and cubed

·       2 x garlic cloves, crushed

·       1 x can of tinned tomatoes

·       1 x red pepper

·       1 x vegetable stock cube

·       35g of sunflower seeds

·       1 x tsp cumin seeds

·       ½ tsp ground coriander

·       1 x tsp chilli flakes

·       1 x tsp paprika

·       4 x tbsp olive oil

·       Seasoning

Method:

1.       Preheat the oven to 180 degrees. Throw the broccoli in a deep oven dish, cover with 2 tbsp of olive oil and seasoning and cook for 35 minutes.

2.       On a baking tray, coat the chickpeas with 1 tbsp of olive oil, the ras el hanout and season. Cook for 30 minutes.

3.       Meanwhile, in a deep-frying pan, add 1 tbsp of olive oil and the pepper and fry on a medium heat. After 2 minutes, add the onion and simmer for 5 minutes.

4.  Chuck in the garlic, chilli flakes, cumin seeds, paprika, ground coriander, stock cube, sunflower seeds, tinned tomatoes and 100ml of boiling water. Once cooked, blend, and set aside.    

5.       In a frying pan, dry grill the halloumi until golden.

6.       Serve by layering the sauce, followed by the broccoli and haloumi and sprinkle over the chickpeas. Drizzle over some more olive oil and enjoy.