Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive 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 bit unique. This is gonna smell and look delicious.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my whole life. They are nice and they look fantastic.
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.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Prepare 1 (400 g) can of chickpeas in water
- Prepare 200 g cherry tomatoes
- Prepare 2 tbsp balsamic vinegar
- Make ready 2 tbsp olive oil
- Prepare 1/4 tsp mixed herbs
- Get Salt and pepper
- Get 100 g spinach
- Prepare 225 g halloumi
- Make ready 2 tbsp fresh pesto (see my other recipe or bought)
- Take Basil leaves for garnish
- Make ready Garlic bread to serve
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. Top chickpea mixture with sliced haloumi and serve with crusty bread.
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!
Braised Chickpeas with Tomato, Spinach, and Feta. 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. Halloumi, cherry tomatoes, oregano and flecks of chilli combine to make a stunning midweek pasta supper.
So that is going to wrap it up with this special food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
