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Simple Way to Making Delicious Halloumi with pesto, balsamic tomatoes, spinach and chickpeas

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Halloumi with pesto, balsamic tomatoes, spinach and chickpeas

We hope you got insight from reading it, now let’s go back to halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. You can cook halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you do it.

Below are the ingridients that are required to make a remarkably good Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:

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

Done with the ingridients? Here are the instructions on cooking Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:

  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!.

Visit the Waitrose website for more recipes. Chicken breast stuffed with Halloumi cheese and Pesto is a succulent and delicious meal. Braised Chickpeas with Tomato, Spinach, and Feta. Tip in the tikka masala halloumi and chickpeas. Fry, turning the halloumi with tongs as it browns Pile the halloumi and chickpeas on top of the kachumba salad.

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