1 tbs olive oil

1 chilli, deseeded and finely chopped

2 tsp finely chopped fresh root ginger

400g can chickpeas, rinsed and drained

200g bag baby leaf spinach

3 red peppers from a jar

1/2 250g pack of halloumi, drained

juice 1 lemon

Heat oil in a pan, gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, cook gently for 3-4 mins, stirring occasionally, until spinach has wilted and chickpeas are warmed through.

Meanwhile heat a non-stick fying pan until piping hot. Cut halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir in the lemon juice into the chickpease and divide between two plates. top with the halloumi and serve immediately.