Ingredients

• 1 15oz can chickpeas, drained, rinsed
• 2 large (500g) zucchini, halved lengthways, cut into 2cm-thick slices
• 1 yellow bell pepper, cut into wedges
• 1 red bell pepper, cut into wedges
• 1 red onion, cut into wedges
• 1 lemon, ,cut into wedge
• 1/4 cup extra virgin olive oil
• 1 tsp fennel seeds
• 12 oz haloumi, halved crossways
• 12 ounce turkey slices, or firm tofu, cubed
• 1 lb cherry tomatoes, cut in half
• 1/2 bunch basil, chopped
• Toasted sliced sourdough bread, to serve

Cooking Instructions

Preheat oven to 400F.
Place chickpeas, zucchini, capsicum, onion, lemon, oil and fennel seeds in a large bowl. Season with salt and pepper. Toss to coat. Spoon onto baking paper.
Cut each block of haloumi horizontally into 3 slices. Arrange haloumi and tomatoes over vegetable mixture. Sprinkle with thyme.
Roast for 15-20 minutes or until haloumi is golden and vegetables are getting tender and light brown. Sprinkle with extra thyme. Serve with sourdough.