Description
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Baked Halloumi with Chickpeas and Greens
This easy one-tray bake makes the perfect summer lunch! The combination of golden halloumi, tender chickpeas, and vibrant greens brings Mediterranean flavors to your table. Topped with fresh pesto and served with crusty bread, it’s a dish bursting with colors and tastes that’ll make your meal feel special. Great for a vegetarian twist on hearty comfort food.
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, to serve (optional)
Directions:
1. Preheat oven to 220°C (fan 200°C). Place chickpeas and tomatoes in a large baking dish. Drizzle with balsamic vinegar and olive oil, season, and mix.
2. Roast for 10 mins, then remove from oven.
3. Add kale to the dish, mix gently, then top with halloumi.
4. Grill for 5-6 mins until halloumi is golden.
5. Top with pesto, garnish with basil, and serve with crusty bread.
Prep Time: 5 mins
Kcal: 500 per serving
