Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special 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. 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 is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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 can of chickpeas in water
- Make ready cherry tomatoes
- Get balsamic vinegar
- Prepare olive oil
- Get mixed herbs
- Get Salt and pepper
- Take spinach
- Prepare halloumi
- Make ready fresh pesto (see my other recipe or bought)
- Take Basil leaves for garnish
- Take 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.
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!
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.
So that is going to wrap this up for this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
