Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. Ingredients of Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. Great recipe for Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. I love halloumi and always have some in the fridge!
Finish with a drizzle of fresh pesto and serve with crusty bread to make the most of all the delicious juices.
Place around half the tomatoes on top of the plated salad, then arrange the fried haloumi on top of it.
Distribute the remaining tomatoes on top of the haloumi.
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Ingredients of Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. Great recipe for Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. I love halloumi and always have some in the fridge!
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Ingredients of Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Need 1 (400 g) of can of chickpeas in water.
- Require 200 g cherry tomatoes.
- Prepare 2 tbsp balsamic vinegar.
- Need 2 tbsp olive oil.
- You need 1/4 tsp - mixed herbs.
- Provide for Salt and pepper.
- Prepare 100 g for spinach.
- Prepare 225 g - halloumi.
- Require 2 tbsp fresh pesto (see my other recipe or bought).
- Require of Basil leaves for garnish.
- Require for Garlic bread to serve.
Using a teaspoon, drizzle balsamic reduction over the tops of the salads, going side to side across the plate in a weave. Add grilled halloumi to this refreshing summer salad, and you have a serious Cyprus-inspired treat. Or try this tasty arugula and tomato salad with broiled or grilled halloumi and a simple dressing of balsamic vinegar, honey, and olive oil. See great recipes for Fried sardines in Soy-balsamic sauce too!.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas how to cook:
- 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!.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas. I love halloumi and always have some in the fridge! This recipe transforms it into a yummy lunch. Drain really well, toss with the pesto and season well. Stir, coating the noodles, then add the tomatoes and toasted pine nuts to serve your courgetti.
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