Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that I’ve loved my entire life.
Savoury golden cubes of halloumi stand in for the usual paneer in this veggie curry that teams the salty, crispy cheese cubes with nutty chickpeas, soft handfuls of spinach and an aromatic mix of spices. 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. coconut oil, orange segments, halloumi, chopped tomatoes, spinach leaves.
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 it.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Get 1 (400 g) can of chickpeas in water
- Take 200 g cherry tomatoes
- Take 2 tbsp balsamic vinegar
- Take 2 tbsp olive oil
- Get 1/4 tsp mixed herbs
- Take Salt and pepper
- Make ready 100 g spinach
- Make ready 225 g halloumi
- Get 2 tbsp fresh pesto (see my other recipe or bought)
- Take Basil leaves for garnish
- Get Garlic bread to serve
Cook the onion in the oil over a medium heat until soft. 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.
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!
Top chickpea mixture with sliced haloumi and serve with crusty bread. Halloumi, cherry tomatoes, oregano and flecks of chilli combine to make a stunning midweek pasta supper. 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. A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar.
So that’s going to wrap it up with this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
