Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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. Savoury golden cubes of halloumi stand in for the usual paneer in this veggie curry that teams the salty, crispy cheese cubes with nutty chickpeas, soft handfuls of spinach and an aromatic mix of spices. coconut oil, orange segments, halloumi, chopped tomatoes, spinach leaves.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Prepare 1 (400 g) can of chickpeas in water
- Make ready 200 g cherry tomatoes
- Make ready 2 tbsp balsamic vinegar
- Get 2 tbsp olive oil
- Take 1/4 tsp mixed herbs
- Make ready Salt and pepper
- Get 100 g spinach
- Prepare 225 g halloumi
- Prepare 2 tbsp fresh pesto (see my other recipe or bought)
- Take Basil leaves for garnish
- Take Garlic bread to serve
Serve the halloumi on top of the chickpea mixture, with a squeeze of lemon or chilli oil. Fill the eggplant cuts with halloumi slices and pesto. About ½ teaspoon of pesto in each slit. Stir through chickpeas, tomato and ¼ cup water.
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!
This halloumi salad recipe is an easy salad recipe with halloumi, perfect for a warm winter salad. Check out our warm salad recipe with spicy lentils, golden halloumi and chickpeas. Stir in the tomatoes and cook until they are just starting to break down and burst open. This sweet and salty halloumi salad topped with basil and syrupy balsamic will tantalise the taste buds. Griddled halloumi and figs are the stars of this dish, gently tumbled with fresh spinach leaves and juicy orange segments.
So that is going to wrap this up with this special food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
