Grilled green with halloumi

I haven’t provided quantities because you can add as much as you like of whatever you fancy (broccoli would also work well). In a baking tray, simply coat the green vegetables in a little oil (just enough to coat — you don’t want too much as the halloumi releases quite a lot of oil when heated), scatter with some chilly flakes if you like, and season with salt and freshly ground black pepper. Grill for 5 to 10 minutes, until almost done. Then remove the tray, add the chickpeas and scatter with grated halloumi, and grill for a further 3 or 4 minutes, until the cheese is melted. Remove from the oven, squeeze a little lemon juice (some lemon zest might be nice, too) over the veggies and serve with crusty bread.