Halloumi, broccoli & chickpea bake

• 2 x 400g tin chickpeas or 1x 700g jar, drained
• 1 heaped teaspoon ras el hanout
• 1 unwaxed orange
• olive oil
• 200g block of halloumi or vegan halloumi-style cheese (sometimes called Mediterranean-style)
• 3 tablespoons tahini
• 250g purple-sprouting or Tenderstem broccoli
• a large handful of pumpkin seeds
• seeds from 1 pomegranate
• a small bunch of parsley, leaves picked
• 1 heaped teaspoon honey or maple syrup
• 4 flatbreads

Instructions

1. 1

   Heat the oven to 220°C/200°C fan/gas 7

2. 2

   Spread the chickpeas on a large roasting tray, sprinkle with the ras el hanout, the zest and juice of half the orange (grate the remaining zest into a bowl), drizzle with olive oil and season.

3. 3

   Roast for 10 minutes.

4. 4

   Meanwhile, score the top of the halloumi block with 5mm-deep criss-crosses, then set aside.

5. 5

   In a bowl or jar, mix the tahini, remaining orange zest and juice, and a tablespoon of olive oil - if your tahini is thick, it might need a really good stir.

6. 6

   Once the chickpeas have had 10 minutes, take them out of the oven and turn on the grill.

7. 7

   Add the halloumi, broccoli and pumpkin seeds to the tray, toss everything together, so it is all coated in the orangey spiced oil, then put under the grill for 10 minutes, until the halloumi is golden, the broccoli spears are softened and the florets are crisp.

8. 8

   Sprinkle over the pomegranate seeds and parsley, drizzle over the tahini mix, then drizzle the halloumi with honey.

9. 9

   Serve with flatbreads.