Hello everybody, I 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my whole life.
Halloumi ToastsThe Compassion Kitchen. olive oil, ciabatta buns, balsamic glaze, large tomato, halloumi. Halloumi Rainbow SaladFeedfeed. avocado, mixed greens, radishes, white balsamic vinegar, grape tomatoes. With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Treat yourself to this hearty chorizo and halloumi breakfast baguette - perfect for the weekend.
To begin with this recipe, we must 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 cook that.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Prepare 1 (400 g) can of chickpeas in water
- Prepare 200 g cherry tomatoes
- Get 2 tbsp balsamic vinegar
- Prepare 2 tbsp olive oil
- Take 1/4 tsp mixed herbs
- Make ready Salt and pepper
- Make ready 100 g spinach
- Take 225 g halloumi
- Make ready 2 tbsp fresh pesto (see my other recipe or bought)
- Make ready Basil leaves for garnish
- Prepare Garlic bread to serve
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. Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread.
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!
This halloumi salad recipe is an easy salad recipe with halloumi, perfect for a warm winter salad. Check out our warm salad recipe with spicy lentils, golden halloumi and chickpeas. Stir in the tomatoes and cook until they are just starting to break down and burst open. This sweet and salty halloumi salad topped with basil and syrupy balsamic will tantalise the taste buds. Griddled halloumi and figs are the stars of this dish, gently tumbled with fresh spinach leaves and juicy orange segments.
So that’s going to wrap this up with this special food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
