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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I have loved my whole life. They are nice and they look wonderful.

Cook the onion in the oil over a medium heat until soft. Stir in chickpeas, spinach and peppers, then season. Meanwhile, heat a non-stick frying pan until piping hot.

To get started with this 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 cook it.

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

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. Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread. A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar.

Instructions to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
  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!

Scattered with tart sundried tomatoes and dotted with First of all, make the honey-balsamic dressing by whisking together the three ingredients. Add the aubergines, tomatoes, pesto, oregano, paprika, cumin, chilli powder and a good pinch of salt and pepper. Chicken breast stuffed with Halloumi cheese and Pesto is a succulent and delicious meal. 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.

So that’s going to wrap it up with this special food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!