How to Prepare Tasty Halloumi with pesto, balsamic tomatoes, spinach and chickpeas delicious and handy!

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Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese. Savoury golden cubes of halloumi stand in for the usual paneer in this veggie curry that teams the salty, crispy cheese cubes with nutty chickpeas, soft handfuls of spinach and an aromatic mix of spices. Add the drained chickpeas and the chopped pepper to the pan, and warm through.

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

Short Tips:

Some people say a salad spinner is superfluous because they are large and kind of annoying to wash, however if you've got area for a pot then you have room for a salad spinner. Not only does a salad spinner make washing herbs and greens a snap, it can easily dries them so much efficiently than towels ever could.

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!.

Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread. Season pesto with salt and pepper. Mix the chickpeas, onion, tomatoes and parsley together. In a jam jar, shake the olive oil and vinegars/lemon juice with the mustard.

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