Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that I have loved my whole life.
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. A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar. Scattered with tart sundried tomatoes and dotted with First of all, make the honey-balsamic dressing by whisking together the three ingredients.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 1 (400 g) can of chickpeas in water
- Take 200 g cherry tomatoes
- Prepare 2 tbsp balsamic vinegar
- Take 2 tbsp olive oil
- Prepare 1/4 tsp mixed herbs
- Prepare Salt and pepper
- Take 100 g spinach
- Get 225 g halloumi
- Prepare 2 tbsp fresh pesto (see my other recipe or bought)
- Make ready 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. About ½ teaspoon of pesto in each slit. Stir through chickpeas, tomato and ¼ cup water.
Steps 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!
About ½ teaspoon of pesto in each slit. Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread. Halloumi, cherry tomatoes, oregano and flecks of chilli combine to make a stunning midweek pasta supper. Halloumi burgers with red pepper houmous and.
So that’s 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’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
