Roasted Halloumi with Spinach and Black Beans

Ingredients

• Halloumi cheese 2 x 225g blocks
• Fresh spinach 1 x 200g bag
• Red onion 1 medium
• Garlic cloves 2
• Cherry tomatoes 1 x 250g punnet
• Black beans 1 x 400g can, drained and rinsed
• Olive oil 2 tbsp
• Chilli flakes 1 tsp
• Ground cumin 1 tsp
• Lime 1, quartered
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Slice the red onion into wedges, mince the garlic, and halve the cherry tomatoes.
3. In a large roasting tray, toss the red onion, cherry tomatoes, and drained black beans with 1 tbsp of olive oil, chilli flakes, cumin, salt, and pepper. Spread into an even layer.
4. Roast the vegetables for 15 minutes.
5. While the vegetables roast, slice the halloumi into 1cm thick pieces. Add the halloumi slices and the fresh spinach to the roasting tray with the partially cooked vegetables. Drizzle with the remaining 1 tbsp of olive oil.
6. Return the tray to the oven and roast for another 10-12 minutes, or until the halloumi is golden brown and slightly crispy, and the spinach has wilted.
7. Serve immediately, squeezing fresh lime juice over the top.