400g cherry tomatoes
3 tbsp balsamic vinegar
2 tbsp olive oil
100g curly kale
225g lighter halloumi, sliced
130g fresh pesto
15g fresh basil leaves
crusty bread, to serve (optional)
photo credit: realfood.tesco.com How to prepare it:
Preheat the oven to 200°C. Put the chickpeas and tomatoes in a large baking dish. Drizzle with the vinegar and oil, season and toss to combine. Roast for 10 mins or until the tomatoes are starting to soften slightly. Remove from the oven.
Heat the grill to medium. Add the kale to the baking dish and toss gently. Top with the halloumi and place under the grill for 5-6 mins or until the halloumi is golden.
Top with pesto and scatter with the basil. Serve with crusty bread, if you like.