Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my whole life. They are nice and they look fantastic.
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). The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes.
To get started with this particular 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:
- Make ready 1 (400 g) can of chickpeas in water
- Make ready 200 g cherry tomatoes
- Get 2 tbsp balsamic vinegar
- Get 2 tbsp olive oil
- Prepare 1/4 tsp mixed herbs
- Prepare Salt and pepper
- Prepare 100 g spinach
- Prepare 225 g halloumi
- Take 2 tbsp fresh pesto (see my other recipe or bought)
- Take Basil leaves for garnish
- Prepare Garlic bread to serve
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. In a shallow casserole dish, heat some olive oil. Heat half of oil in a saucepan on medium.
Instructions to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Make the pesto if you plan to use my homemade recipe. If you prefer to buy it you can skip this step!
- 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.
- Meanwhile, pan fry the halloumi until browned.
- 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.
- Remove the tray and add the halloumi. Return to the oven for a further 5 mins.
- 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!
In a shallow casserole dish, heat some olive oil. Heat half of oil in a saucepan on medium. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Fork the parsley pesto through the rice, spoon over the veg and serve. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes.
So that is going to wrap it up for this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
