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Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I have loved my entire life. They’re fine and they look fantastic.
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. Stir in chickpeas, spinach and peppers, then season.
To begin 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 cook that.
What needs to be prepared of Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Prepare 1 (400 g) can of chickpeas in water
- Get 200 g cherry tomatoes
- Get 2 tbsp balsamic vinegar
- Take 2 tbsp olive oil
- Take 1/4 tsp mixed herbs
- Make ready Salt and pepper
- Prepare 100 g spinach
- Take 225 g halloumi
- Get 2 tbsp fresh pesto (see my other recipe or bought)
- Make ready Basil leaves for garnish
- Get 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.
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!
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 ΒΌ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread.
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