Easiest Way to Make Appetizing Halloumi with pesto, balsamic tomatoes, spinach and chickpeas

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. 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.

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas About ½ teaspoon of pesto in each slit. Stir in chickpeas, spinach and peppers, then season. Meanwhile, heat a non-stick frying pan until piping hot. You can have Halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Halloumi with pesto, balsamic tomatoes, spinach and chickpeas

  1. Prepare 1 (400 g) of can of chickpeas in water.
  2. You need 200 g of cherry tomatoes.
  3. Prepare 2 tbsp of balsamic vinegar.
  4. It's 2 tbsp of olive oil.
  5. It's 1/4 tsp of mixed herbs.
  6. It's of Salt and pepper.
  7. Prepare 100 g of spinach.
  8. It's 225 g of halloumi.
  9. Prepare 2 tbsp of fresh pesto (see my other recipe or bought).
  10. Prepare of Basil leaves for garnish.
  11. Prepare of 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.

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas step by step

  1. Make the pesto if you plan to use my homemade recipe. If you prefer to buy it you can skip this step!.
  2. 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..
  3. Meanwhile, pan fry the halloumi until browned..
  4. 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..
  5. Remove the tray and add the halloumi. Return to the oven for a further 5 mins..
  6. 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.