Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that 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. 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. A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar.
To get started with this particular 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 can achieve it.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Take 1 (400 g) can of chickpeas in water
- Prepare 200 g cherry tomatoes
- Make ready 2 tbsp balsamic vinegar
- Take 2 tbsp olive oil
- Get 1/4 tsp mixed herbs
- Take Salt and pepper
- Prepare 100 g spinach
- Make ready 225 g halloumi
- Take 2 tbsp fresh pesto (see my other recipe or bought)
- Get Basil leaves for garnish
- Get Garlic bread to serve
Serve the halloumi on top of the chickpea mixture, with a squeeze of lemon or chilli oil. coconut oil, orange segments, halloumi, chopped tomatoes, spinach leaves. Halloumi ToastsThe Compassion Kitchen. olive oil, ciabatta buns, balsamic glaze, large tomato, halloumi. Halloumi Rainbow SaladFeedfeed. avocado, mixed greens, radishes, white balsamic vinegar, grape tomatoes. Chicken breast stuffed with Halloumi cheese and Pesto is a succulent and delicious meal.
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!
Stir through chickpeas, tomato and ¼ cup water. 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 their rounded shape - albeit weathered and deflated - about five minutes. 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.
So that is going to wrap this up with this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
