Cut root veg into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
Spread the chickpeas and the veg apart from the courgette out on a large roasting tray, drizzle with 3 tbsp Basil olive oil of season with sea salt and black pepper and toss well to coat. Roast for 10 minutes, then add courgette and roast for a further 10 mins or until the vegetables are tender and coloured.
Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
Combine the apple with the roasted veggies, and stir through the spinach.