Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites. For mine, I’m gonna make it a 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 recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something which I’ve loved my whole life.
To get started with this recipe, we must first 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:
- Get 1 (400 g) can of chickpeas in water
- Prepare 200 g cherry tomatoes
- Take 2 tbsp balsamic vinegar
- Prepare 2 tbsp olive oil
- Get 1/4 tsp mixed herbs
- Get Salt and pepper
- Get 100 g spinach
- Make ready 225 g halloumi
- Make ready 2 tbsp fresh pesto (see my other recipe or bought)
- Take Basil leaves for garnish
- Take Garlic bread to serve
Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread. Fill the eggplant cuts with halloumi slices and pesto. About ½ teaspoon of pesto in each slit.
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!
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. Halloumi, cherry tomatoes, oregano and flecks of chilli combine to make a stunning midweek pasta supper. Braised Chickpeas with Tomato, Spinach, and Feta. This halloumi salad recipe is an easy salad recipe with halloumi, perfect for a warm winter salad.
So that is going to wrap it up with this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
