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Whether you are a college student just beginning your very own culinary experiments or a seasoned chef with several dinner celebrations under your belt, there is always something brand-new to learn more about cooking. We hope these Halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe and tips can help you in your kitchen area tonight, and also get used to magnificent home-cooked dishes.

Use can of chickpeas in water.
Provide cherry tomatoes.
Provide balsamic vinegar.
Use olive oil.
You need mixed herbs.
You need to prepare Salt and pepper.
You need to prepare spinach.
Use halloumi.
Use fresh pesto (see my other recipe or bought).
Use Basil leaves for garnish.
You need Garlic bread to serve.

Serve the halloumi on top of the chickpea mixture, with a squeeze of lemon or chilli oil. Add the aubergines, tomatoes, pesto, oregano, paprika, cumin, chilli powder and a good pinch of salt and pepper. Top with the remaining basil and serve immediately. This halloumi salad recipe is an easy salad recipe with halloumi, perfect for a warm winter salad.

Make the pesto if you plan to use my homemade recipe. If you prefer to buy it you can skip this step!.
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..
Meanwhile, pan fry the halloumi until browned..
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..
Remove the tray and add the halloumi. Return to the oven for a further 5 mins..
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!.

Check out our warm salad recipe with spicy lentils, golden halloumi and chickpeas. Stir in the tomatoes and cook until they are just starting to break down and burst open. Tip the halloumi into a bowl lined with kitchen paper, and return the pan to the heat, along with the remaining oil and the onion. Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread.

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