Brixton Market Recipes

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Halloumi Spinach & Chick Peas ~ two servings

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon Harissa paste
• 400g tin chickpeas, drained
• 400g tin chopped tomatoes
• 125g halloumi cheese, cut into cubes
• 100g baby spinach leaves
• Sea salt and freshly ground black pepper
• freshly squeezed juice of lemom
• Freshly grated Parmesan cheese
• crisp green salad, to serve

Instructions

Pour the oil into a large pan and gently saute the onion and garlic until softened. Add the harissa paste, chickpeas and chopped tomatoes. Bring to the boil and let simmer for about 5 minutes. Add the haloumi cheese and spinach, cover and cook over a low heat for a further 5 minutes. Season to taste and stir in the lemon juice. Spoon onto serving plates and sprinkle with the Parmesan cheese. Serve immediately with a crisp green side salad.

Variation: Substitute a 400g tin of any beans (such as borlotti, kidney or cannellini) for the chickpeas.