Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites food recipes. This time, I’m gonna 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 on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my whole life.
To begin with this particular recipe, we must first 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 it.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Take 1 (400 g) can of chickpeas in water
- Make ready 200 g cherry tomatoes
- Prepare 2 tbsp balsamic vinegar
- Make ready 2 tbsp olive oil
- Prepare 1/4 tsp mixed herbs
- Get Salt and pepper
- Take 100 g spinach
- Take 225 g halloumi
- Prepare 2 tbsp fresh pesto (see my other recipe or bought)
- Take Basil leaves for garnish
- Prepare Garlic bread to serve
Add the pine nuts to a dry pan (no need for oil) on the lowest hob heat. Spoon over the pesto mixture, top with the halloumi and an extra dollop of pesto (optional). Add grilled halloumi to this refreshing summer salad, and you have a serious Cyprus-inspired treat. Or try this tasty arugula and tomato salad with broiled or grilled halloumi and a simple dressing of balsamic vinegar, honey, and olive oil.
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!
A grain- and gluten-free alternative to traditional pizza with chickpea flour crust, vegan pesto, and sun-dried tomatoes! Drain really well, toss with the pesto and season well. Stir, coating the noodles, then add the tomatoes and toasted pine nuts to serve your courgetti. Add the chickpeas, pepper, romanesco, tomatoes and garlic. Toss together briefly and put the halloumi slices on top.
So that’s going to wrap this up with this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for reading. I’m confident that you will make this at home. There is 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 family, friends and colleague. Thank you for reading. Go on get cooking!
