Halloumi with pesto, balsamic tomatoes, spinach and chickpeas

Name: Halloumi with pesto, balsamic tomatoes, spinach and chickpeas
Cuisine: British
Ingredients: 1 (400 g) can of chickpeas in water; 200 g cherry tomatoes; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 1/4 tsp mixed herbs; Salt and pepper; 100 g spinach; 225 g halloumi; 2 tbsp fresh pesto (see my other recipe or bought); Basil leaves for garnish; Garlic bread to serve

Emma @cook_16082990

I love halloumi and always have some in the fridge! This recipe transforms it into a yummy lunch.

Emma @cook_16082990

I love halloumi and always have some in the fridge! This recipe transforms it into a yummy lunch.

Saved

Ingredients

1 (400 g)can of chickpeas in water
200 gcherry tomatoes
2 tbspbalsamic vinegar
2 tbspolive oil
1/4 tspmixed herbs
Salt and pepper
100 gspinach
225 ghalloumi
2 tbspfresh pesto (see my other recipe or bought)
Basil leaves for garnish
Garlic bread to serve

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Steps

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!