Roasted Tomato Halloumi Bowl

Ingredients

• 4 large tomatoes, cut into thick wedges
• 250g halloumi cheese, sliced
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 100g baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons crème fraîche
• Fresh basil leaves for garnish

Instructions

• Preheat oven to 200°C (400°F)
• Toss tomato wedges with 1 tablespoon olive oil, oregano, salt and pepper
• Spread tomatoes on a baking sheet and roast for 25 minutes until caramelized
• Heat remaining olive oil in a large skillet over medium-high heat
• Add halloumi slices and cook 2-3 minutes per side until golden
• Remove halloumi and set aside
• In the same skillet, add chickpeas and smoked paprika
• Cook for 5 minutes until chickpeas are slightly crispy
• Add spinach and cook until wilted
• Stir in crème fraîche and lemon juice
• Divide chickpea-spinach mixture between bowls
• Top with roasted tomatoes and grilled halloumi
• Garnish with fresh basil

Notes

• For extra flavor, add sun-dried tomatoes to the chickpea mixture
• Can substitute spinach with arugula for a peppery taste
• Serve immediately while halloumi is still warm and soft

Nutrition

• High in protein from halloumi and chickpeas
• Rich in fiber from chickpeas and vegetables
• Good source of calcium from halloumi
• Low glycemic index due to protein and fiber content
• Provides vitamins A and C from tomatoes and spinach