Spiced chickpea, halloumi & potato traybake - Emsbalance

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Step 1

Pre heat oven 200 degrees

Step 2

Chop potatoes into small chunks. Lightly oil. Season with garlic, ginger, chili flakes, curry powder and paprika. Put in oven for 30 mins

Step 3

Add sliced red onion and chickpeas. Put back in oven for 20 minutes

Step 4

Whilst that cooks, heat more garlic and ginger in a small saucepan. Add tinned tomatoes, season with curry powder, chilli and salt and pepper

Step 5

Bring to a simmer and allow to thicken slightly. Add 1 tsp mango chutney

Step 6

Remove potatoes from oven (once cooked) and turn on grill. Add dollops of the tomato sauce on top of potatoes

Step 7

Brush halloumi pieces with the remaining mango chutney mixed with a little water. Add halloumi slices on top of the potatoes

Step 8

Grill for 5 - 10 mins until halloumi is brown and bubbling

Step 9

Add dollops of greek yoghurt and corriander and serve