Roasted Pumpkin with kale, chickpeas & Halloumi | Mrs Bridges

Ingredients

• 4 tablespoons plus one teaspoon olive oil
• 600g pumpkin or butternut squash, peeled if the skin is really thick and cut into thick wedges
• 1 tablespoon cumin seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon mild chilli flakes (or less to taste)
• 1 x 400g tin chickpeas, drained
• 250g kale, stalks removed and torn into pieces
• 100g Mrs Bridges Tomato, Chilli & Honey Relish
• 200g halloumi
• Salt and black pepper