Halloumi with pesto, balsamic tomatoes, spinach and chickpeas
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Ingredients of Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. Reduce the heat to medium, and stir the halloumi into the curry, which should be much drier by now. Add the spinach (usually in one or two batches, allowing each to wilt before adding the next). Halloumi is a staple of summer lunches - try something different with this super-easy one-tray bake.

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
  1. Take 1 (400 g) can of chickpeas in water
  2. Prepare 200 g cherry tomatoes
  3. Prepare 2 tbsp balsamic vinegar
  4. Take 2 tbsp olive oil
  5. Make ready 1/4 tsp mixed herbs
  6. Make ready Salt and pepper
  7. Take 100 g spinach
  8. Make ready 225 g halloumi
  9. Prepare 2 tbsp fresh pesto (see my other recipe or bought)
  10. Take Basil leaves for garnish
  11. Make ready Garlic bread to serve

Toss together briefly and put the halloumi slices on top. In a shallow casserole dish, heat some olive oil. Put the chickpeas and butter beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through.

Steps to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
  1. Make the pesto if you plan to use my homemade recipe. If you prefer to buy it you can skip this step!
  2. Drain the chickpeas and halve the cherry tomatoes. Add to a baking tray, drizzle with the balsamic vinegar and olive oil. Season with mixed herbs and salt and pepper. Place in the oven at 210c for 15mins.
  3. Meanwhile, pan fry the halloumi until browned.
  4. After 15mins remove from the oven and stir. Add the spinach and return to the oven for 5 mins until the spinach has started to wilt.
  5. Remove the tray and add the halloumi. Return to the oven for a further 5 mins.
  6. Remove from the oven and spoon on the basil. Garnish with basil leaves. We had ours with garlic bread, but crusty baguette or naan breads would also work well. Enjoy!

Put the chickpeas and butter beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through. Check out our warm salad recipe with spicy lentils, golden halloumi and chickpeas. They were the biggest leaves ever 😍 This is an easy, healthy and tasty dish to enjoy for dinner. #freshingredients #homegrownbasil #easyrecipes Mai Tarek. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes.

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