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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites food recipes. For mine, 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 well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I have loved my whole life. They are nice and they look wonderful.

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 components. 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. Take 1 (400 g) can of chickpeas in water
  2. Make ready 200 g cherry tomatoes
  3. Get 2 tbsp balsamic vinegar
  4. Take 2 tbsp olive oil
  5. Make ready 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. Prepare Basil leaves for garnish
  11. Get Garlic bread to serve

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. Stir through chickpeas, tomato and ¼ cup water. Add the aubergines, tomatoes, pesto, oregano, paprika, cumin, chilli powder and a good pinch of salt and pepper.

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!

Top with the remaining basil and serve immediately. 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. This halloumi salad recipe is an easy salad recipe with halloumi, perfect for a warm winter salad.

So that is going to wrap it up for this special food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for reading. I’m sure that 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!