Ingredients

• 200g Tempeh / halloumi
• 1 bottle of piri-piri sauce, or see how to make a sauce below
• 1 red pepper, deseeded and cut into 3cm chunks
• 1 yellow pepper, deseeded and cut into 3cm chunks
• 200g cherry tomatoes, halved
• 1 red onion, cut into wedges
• olive oil, for roasting
• salt & black pepper
• 400g sweet potatoes or squash, peeled and cut into 2cm pieces
• 300g cooked chickpeas
• 100g spinach, roughly chopped
• 1 lemon

Piri Piri Sauce

• 2 red chillies, finely chopped (keep the seeds
• in for extra heat)
• 3 garlic cloves
• 1 tbsp chopped thyme or oregano leaves
• 2 tbsp red wine vinegar
• 1 tbsp smoked paprika

Method

• If you’re making your own piri-piri sauce, pop everything in a small processor with 2 tablespoons of olive oil and a generous pinch of salt. Whizz until you have a thick sauce.
• Turn your oven to 200˚C/Gas Mark 6.
• Cut the halloumi into 5mm thick slices. In a shallow bowl, mix them with 2 tablespoons of piri-piri sauce. Leave to one side to marinate.
• Throw the peppers, tomatoes, and onion together in a roasting tray with 2 tablespoons of oil and a generous seasoning of salt and pepper. Pop in oven to roast for 15 minutes.
• Remove the tray from the oven and stir in the sweet potatoes, chickpeas and a little of the liquid from the jar/tin. Add the remaining sauce (or 3 tablespoons from the bottle). Mix well and then lay the marinated halloumi slices evenly on top, along with any sauce left in the bowl. Return the tray to the oven and roast for a further 20-25 minutes, until the halloumi is nicely coloured, and the sweet potatoes are tender.
• Remove the halloumi and keep to one side. Add the spinach and stir it into tray until just wilted. Taste the mix and adjust the seasoning to your liking. You can pop the halloumi back into the tray and serve it to the table for people to help themselves or divide between two plates. Serve with lemon wedges for squeezing.