PUMPKIN, KALE AND HALLOUMI TRAY BAKE

"Recipe adapted by Riverford.co.uk"

Ingredients:

1 pumpkin cut into 3cm pieces

2 red onions, cut into wedges

300g mushrooms, roughly sliced

2 bay leaves

1 tbsp roughly chopped rosemary leaves

500g tinned chickpeas

300g halloumi, cut into 5mm slices

200g kale

1 lemon

olive oil

salt & pepper

Method:

Preheat oven to 200˚C/Gas Mark 6

Put the squash, onions and mushrooms in a large roasting tray with two tablespoons of oil and a generous seasoning of salt and pepper

Roast for 20 minutes

Remove the tray from the oven and stir in the bay, rosemary, chickpeas, and a little of the liquid from the tin

Mix well and then place the halloumi slices on top

Return the tray to the oven and roast for a further 20 minutes, until the halloumi is nicely coloured, and the vegetables are tender

Remove the halloumi and keep to one side

Add the kale and stir into the tray

Return it to the oven for 3-4 minutes until just wilted

Pop the halloumi back into the tray and take straight to the table. Serve with lemon wedges