Hello everybody, hope you are having an incredible 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 am going to make it a little bit tasty. This will be really delicious.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I have 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.
To get started with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Make ready 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
- Get 1/4 tsp mixed herbs
- Get Salt and pepper
- Take 100 g spinach
- Get 225 g halloumi
- Make ready 2 tbsp fresh pesto (see my other recipe or bought)
- Get Basil leaves for garnish
- Take Garlic bread to serve
Baked halloumi with chickpeas and greens. For delicious Roasted Tomato, Chickpea & Halloumi Salad then view our easy to follow recipe here at Lakeland. Balsamic Soy Roasted Garlic Mushrooms Recipe : Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce! Fill the eggplant cuts with halloumi slices and pesto.
Instructions 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!
How to make pesto made with spinach, basil, parmesan cheese, garlic, lemon juice & olive oil. This nut-free pesto freezes well and adds flavor to any dish. Today, we are sharing a super simple recipe for Spinach Basil Pesto. This nut-free pesto recipe is a summer favorite when the garden basil is out. Both chickpeas and spinach are good sources of calcium and iron, plus chickpeas are also rich in protein, which most meat eaters are so PS: If you make this Spanish chickpea and spinach stew, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.
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