Roasted Chickpea & Halloumi Salad with Giant Cous Cous.

Preheat the oven to 180°C fan.

Tip wholewheat giant cous cous (200 g) and vegetable stock (450 ml) into a medium roasting tin.

Toss halloumi (250 g), chickpeas (1 tin), and red onion (1) with olive oil (1 tbsp) and smoked paprika (1 tsp), then scatter this all over the cous cous.

Transfer the tin to the oven and bake for 25 minutes, until the halloumi is golden brown and the cous cous is cooked through.

Stir through extra virgin olive oil (1 tbsp), lemon juice (1 tbsp), and spinach (100 g), then taste and adjust the seasoning with salt as required.

Divide between lunchboxes and refrigerate until needed.