Paprika Chickpea, Haloumi & Pumpkin Buddha Bowl

• Meanwhile, finely chop garlic. • Drain and rinse half the chickpeas. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a medium bowl, combine baby spinach leaves, shredded cabbage mix and half the plant-based aioli. • Drizzle with olive oil, then season with salt and pepper. Toss to combine.

• When the pumpkin has 10 minutes remaining, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook garlic, paprika spice blend and tomato paste, stirring, until fragrant, 1-2 minutes.• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

• Add chickpeas, the water, the plant-based butter and the brown sugar to the paprika mixture. • Cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat and add the honey. Season with pepper.