Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Prepare 1 (400 g) can of chickpeas in water
- Make ready 200 g cherry tomatoes
- Make ready 2 tbsp balsamic vinegar
- Make ready 2 tbsp olive oil
- Prepare 1/4 tsp mixed herbs
- Take Salt and pepper
- Get 100 g spinach
- Prepare 225 g halloumi
- Make ready 2 tbsp fresh pesto (see my other recipe or bought)
- Get Basil leaves for garnish
- Get Garlic bread to serve
Halloumi is a staple of summer lunches - try something different with this super-easy one-tray bake. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes. Finish with a drizzle of fresh pesto and serve with crusty bread to make the most of all the delicious juices. Drain really well, toss with the pesto and season well.
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!
Stir, coating the noodles, then add the tomatoes and toasted pine nuts to serve your courgetti. Fry the onion, chilli, garlic and cinnamon stick in the olive oil until the onion begins to turn brown/go soft. Add the fresh tomatoes, chopped tomatoes, ground coriander and ground cinnamon. Add the spinach (usually in one or two batches, allowing each to wilt before adding the next). Once the spinach has wilted, remove from the heat, taste and season as required.
So that’s going to wrap this up for this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
