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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my entire life.

Stir in chickpeas, spinach and peppers, then season. Meanwhile, heat a non-stick frying pan until piping hot. Stir the lemon juice into the chickpeas and divide between two plates.

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:
  1. Make ready 1 (400 g) can of chickpeas in water
  2. Get 200 g cherry tomatoes
  3. Make ready 2 tbsp balsamic vinegar
  4. Prepare 2 tbsp olive oil
  5. Make ready 1/4 tsp mixed herbs
  6. Prepare Salt and pepper
  7. Prepare 100 g spinach
  8. Get 225 g halloumi
  9. Get 2 tbsp fresh pesto (see my other recipe or bought)
  10. Make ready Basil leaves for garnish
  11. Make ready 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. Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread.

Steps 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!

Chicken breast stuffed with Halloumi cheese and Pesto is a succulent and delicious meal. 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 their rounded shape - albeit weathered and deflated - about five minutes. Season pesto with salt and pepper. This halloumi salad recipe is an easy salad recipe with halloumi, perfect for a warm winter salad.

So that’s going to wrap it up for this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!