Recipe of Favorite Halloumi with pesto, balsamic tomatoes, spinach and chickpeas

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas Recipe. 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 Spiced chickpeas with halloumi, broccoli and pomegranate recipe.

You can have Halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Halloumi with pesto, balsamic tomatoes, spinach and chickpeas

1. Make ready 1 (400 g) of can of chickpeas in water.
2. It’s 200 g of cherry tomatoes.
3. It’s 2 tbsp of balsamic vinegar.
4. Make ready 2 tbsp of olive oil.
5. It’s 1/4 tsp of mixed herbs.
6. Make ready of Salt and pepper.
7. Take 100 g of spinach.
8. It’s 225 g of halloumi.
9. Take 2 tbsp of fresh pesto (see my other recipe or bought).
10. It’s of Basil leaves for garnish.
11. Take of Garlic bread to serve.

The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes.Add the drained chickpeas and the chopped pepper to the pan, and warm through.Serve the halloumi on top of the chickpea mixture, with a squeeze of lemon or chilli oil.Spinach Salad with Mozzarella, Tomato & Pepperoni - Healthy and delicious, this spinach salad recipe is so simple and perfect for a quick lunch.

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas instructions

1. Make the pesto if you plan to use my homemade recipe. If you prefer to buy it you can skip this step!.
2. 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..
3. Meanwhile, pan fry the halloumi until browned..
4. 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..
5. Remove the tray and add the halloumi. Return to the oven for a further 5 mins..
6. 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!.

Fill the eggplant cuts with halloumi slices and pesto.About ½ teaspoon of pesto in each slit.Halloumi is a staple of summer lunches - try something different with this super-easy one-tray bake.

Waitrose Food halloumi burgers with chilli jam, spinach, carrot and cucumber recipe on Waitrose.com.A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar.Dotted with sundried tomatoes and a minty lemony I then fried my halloumi slices, arranged them over the spinach and scattered on some chopped sundried tomatoes - a perfect contrast to the salty.Stir through chickpeas, tomato and ¼ cup water.Top chickpea mixture with sliced haloumi and serve with crusty bread.