Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar. Scattered with tart sundried tomatoes and dotted with First of all, make the honey-balsamic dressing by whisking together the three ingredients.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this 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 cook 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
- Take 2 tbsp balsamic vinegar
- Take 2 tbsp olive oil
- Take 1/4 tsp mixed herbs
- Get Salt and pepper
- Prepare 100 g spinach
- Take 225 g halloumi
- Get 2 tbsp fresh pesto (see my other recipe or bought)
- Make ready Basil leaves for garnish
- Prepare Garlic bread to serve
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. Stir through chickpeas, tomato and ¼ cup water. Fill the eggplant cuts with halloumi slices and pesto.
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!
About ½ teaspoon of pesto in each slit. 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. 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.
So that is going to wrap this up with this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
