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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites food recipes. This time, I will 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 current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that I’ve loved my whole life.

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

Add the aubergines, tomatoes, pesto, oregano, paprika, cumin, chilli powder and a good pinch of salt and pepper. Top with the remaining basil and serve immediately. 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.

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!

Stir in the tomatoes and cook until they are just starting to break down and burst open. Stir through chickpeas, tomato and ΒΌ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread. 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. This sweet and salty halloumi salad topped with basil and syrupy balsamic will tantalise the taste buds.

So that’s going to wrap this up for this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!