4 tablespoons plus one teaspoon olive oil
600g pumpkin or butternut squash, peeled if the skin is really thick and cut into thick wedges
1 tablespoon cumin seeds
1 teaspoon ground cinnamon
1 teaspoon mild chilli flakes (or less to taste)
1 x 400g tin chickpeas, drained
250g kale, stalks removed and torn into pieces
100g Mrs Bridges Tomato, Chilli & Honey Relish
Salt and black pepper
Follow The Recipe
Preheat the oven to 200°C fan.
Put the wedges of pumpkin or squash on a large baking tray. Add two tablespoons of olive oil, cumin seeds, cinnamon and chilli flakes. Add salt and pepper and toss well so everything is coated in the spices. Put the tray in the oven and roast for 25 minutes until the pumpkin is soft and starting to get a bit crispy at the edges.
Put the kale and drained chickpeas in a large bowl, add two tablespoons olive oil, half the Mrs Bridges Tomato, Chilli & Honey Relish and a generous pinch of salt. Use your hands to mix everything together so the chickpeas and kale are well coated in the oil and relish. Take the pumpkin out of the oven add the kale and chickpea mix to the baking tray and stir to mix everything together. Turn the oven down to 180°C fan, return the vegetables to the oven and cook for another 10-15 minutes until the kale is starting to get crispy on top.
Meanwhile, cut the halloumi into small cubes. Heat a frying pan over medium heat and once hot add the remaining teaspoon olive oil and swirl to coat the bottom of the pan. Add the cubes of halloumi to the pan. Don’t crowd the pan, if needed cook the halloumi in two batches. Cook the halloumi for about 30-60 seconds on each side, until the cheese is starting to get brown and crispy.
Take the pumpkin and kale out of the oven and put in a serving dish. Add the crispy halloumi and dollops of the remaining Mrs Bridges Tomato, Chilli & Honey Relish. This is best served warm but can also be served as a salad at room temperature.