Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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. Stir in chickpeas, spinach and peppers, then season.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that I have loved my whole life.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Get 1 (400 g) can of chickpeas in water
- Take 200 g cherry tomatoes
- Make ready 2 tbsp balsamic vinegar
- Get 2 tbsp olive oil
- Prepare 1/4 tsp mixed herbs
- Take Salt and pepper
- Get 100 g spinach
- Get 225 g halloumi
- Prepare 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. 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.
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 it up for this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
