Description
Baked Halloumi with Chickpeas and Greens
Discover a new favorite for summer lunches! This easy one-tray bake is packed with flavors: golden halloumi, juicy cherry tomatoes, tender chickpeas, and fresh kale. The balsamic vinegar adds a touch of acidity, while a drizzle of pesto brings it all together. Serve with crusty bread to soak up all those delicious juices. A simple yet satisfying vegetarian dish that will impress your guests!
2 x 400g tins chickpeas, drained and rinsed
400g cherry tomatoes
3 tbsp balsamic vinegar
2 tbsp olive oil
100g curly kale
225g lighter halloumi, sliced
130g fresh pesto
15g fresh basil leaves
Crusty bread (optional)
Directions:
1. Preheat oven to 220°C (fan 200°C, gas 7). Add chickpeas and tomatoes to a baking dish, drizzle with balsamic vinegar and olive oil, season, and toss. Roast for 10 mins.
2. Heat the grill to medium. Add kale to the dish, top with halloumi, and grill for 5-6 mins until golden.
3. Drizzle with pesto, scatter with basil, and serve with crusty bread.
Prep Time: 20 mins
Kcal: 500 per serving
