How to Make Award-winning Halloumi with pesto, balsamic tomatoes, spinach and chickpeas - Logo collection for you

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Before you jump to Halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.

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Perhaps the food isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. Especially if you make certain the dishwasher is full previous to starting a cycle. Conserve even more money by air drying or cool drying your dishes instead of heat drying them.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. It is pretty easy to live green, after all. Largely, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let's go back to halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. You can cook halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:

1. Take 1 (400 g) of can of chickpeas in water.
2. Provide 200 g of cherry tomatoes.
3. You need 2 tbsp of balsamic vinegar.
4. Get 2 tbsp of olive oil.
5. Take 1/4 tsp of mixed herbs.
6. Prepare of Salt and pepper.
7. Take 100 g of spinach.
8. Get 225 g of halloumi.
9. Take 2 tbsp of fresh pesto (see my other recipe or bought).
10. Prepare of Basil leaves for garnish.
11. Prepare of Garlic bread to serve.

Instructions to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:

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!.

Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Fork the parsley pesto through the rice, spoon over the veg and serve. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes. Finish with a drizzle of fresh pesto and serve with crusty bread to make the most of all the delicious juices. Put the chickpeas and tomatoes in a large baking dish.

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