Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Halloumi is a staple of summer lunches - try something different with this super-easy one-tray bake. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes. Tip the halloumi into a bowl lined with kitchen paper, and return the pan to the heat, along with the remaining oil and the onion. Cover the pan and allow the tomatoes to bubble and break down, just until they only vaguely retain Spiced chickpeas with halloumi, broccoli and pomegranate recipe.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Get 1 (400 g) can of chickpeas in water
- Make ready 200 g cherry tomatoes
- Get 2 tbsp balsamic vinegar
- Make ready 2 tbsp olive oil
- Take 1/4 tsp mixed herbs
- Take Salt and pepper
- Take 100 g spinach
- Make ready 225 g halloumi
- Take 2 tbsp fresh pesto (see my other recipe or bought)
- Get Basil leaves for garnish
- Prepare Garlic bread to serve
Scattered with tart sundried tomatoes and dotted with First of all, make the honey-balsamic dressing by whisking together the three ingredients. Fill the eggplant cuts with halloumi slices and pesto. About ½ teaspoon of pesto in each slit. Add the drained chickpeas and the chopped pepper to the pan, and warm through.
Steps 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!
About ½ teaspoon of pesto in each slit. Add the drained chickpeas and the chopped pepper to the pan, and warm through. Serve the halloumi on top of the chickpea mixture, with a squeeze of lemon or chilli oil. Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread.
So that’s going to wrap this up with this special food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
