■  Serves 2 (easily doubled) ■ Ready in 15 minutes

■ 471 kcals, 30g fat, 11 g sat. fat a portion ■ Not suitable for freezing

1 tbsp olive oil

1 chilli, deseeded and

finely chopped Vi tsp chilli powder

2 tsp finely chopped fresh

root ginger 600g can chickpeas, rinsed

and drained 200g bag baby leaf spinach

3 red peppers from a jar half a 250g pack halloumi,

drained juice of 1 lemon

Heat the oil in a pan, then ently fry the chilli, chilli

powder and ginger for

1 minute. Stir in the chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 minutes, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.

Meanwhile, heat a non-stick frying pan until hot. Cut the halloumi into 6 slices and quickly fry for 1 -2 mins on each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.