Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites food recipes. This time, I will 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. Stir in chickpeas, spinach and peppers, then season.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook 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:
- Get can of chickpeas in water
- Get cherry tomatoes
- Take balsamic vinegar
- Prepare olive oil
- Make ready mixed herbs
- Get Salt and pepper
- Prepare spinach
- Make ready halloumi
- Make ready fresh pesto (see my other recipe or bought)
- Get 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. 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!
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’s going to wrap it up with this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
