Beetroot, chickpea and halloumi salad

Serves 2

Ingredients

• 4 beetroot, peeled and cut into wedges
• 1 package of halloumi
• 2/3 cloves of garlic
• 1 onion
• ½ can of chickpeas
• Couple of tinned tomatoes
• Large handful fresh spinach
• Veg stock
• 5g cumin
• Fresh coriander
• Pinch of turmeric

Method

Roast the beetroot in a hot oven (with a healthy amount of olive oil and salt and pepper) until tender - this will depend on the size of the wedges but will probably be about 45 minutes. Fry the onion with the spices, then put in half a can of chickpeas with two diced tomatoes and enough stock to thinly cover. Season. Simmer for about 15 minutes until the liquid starts to thicken a little. When it's nearly done, fry the halloumi until browned, then add 200g of spinach to the chickpea mixture and stir in. Serve with the beetroot wedges and halloumi.