Description
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Baked Halloumi with Chickpeas and Greens
This baked halloumi dish is perfect for a quick and tasty summer meal. Originating from Mediterranean cuisine, halloumi is loved for its ability to hold its shape when cooked, resulting in a golden, crispy texture that pairs perfectly with the vibrant flavors of chickpeas, kale, and tomatoes. A drizzle of fresh pesto adds a rich finish, making this recipe ideal for a light yet fulfilling dinner. Enjoy it with crusty bread to soak up all the delicious juices.
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 gas 7, 220°C, fan 200°C. Place chickpeas and tomatoes in a baking dish. Drizzle with balsamic vinegar and olive oil, season, and toss. Roast for 10 mins until tomatoes soften.
2. Heat the grill to medium. Add kale to the baking dish and toss gently. Top with halloumi slices 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
