Lightly roasted chickpea, halloumi & red onion salad with coriander and giant couscous

• 200g wholewheat giant cous cous
• 400ml vegetable stock
• 250g halloumi, cut into lcm chunks
• 1 x 400g tin of chickpeas, drained and rinsed
• 1 red onion, finely sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 100g spinach, roughly chopped
• 15g coriander, roughly chopped
• Sea salt flakes, to taste

Instructions

1. 1

   Preheat the oven to 180°C fan/200°C/gas 6

2. 2

   Tip the cous cous and vegetable stock into a medium-sized roasting tin.

3. 3

   Toss the halloumi, chickpeas and red onion with the olive oil and paprika and scatter this all over the couscous.

4. 4

   Transfer the tin to the oven and bake for 25-30 minutes, until the halloumi is golden brown and the cous cous is cooked through.

5. 5

   Stir through the extra virgin olive oil, lemon juice and greens, then taste and adjust the seasoning as required.