Description

Baked Halloumi with Chickpeas and Greens

This delicious one-tray bake is a twist on traditional halloumi dishes. Inspired by summer flavors, this easy-to-make recipe pairs grilled halloumi with the nutty goodness of chickpeas, fresh kale, and juicy cherry tomatoes. Perfect for a light and flavorful meal, it’s finished off with fresh pesto and served with crusty bread to soak up all those mouthwatering 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 220°C (fan 200°C, gas 7). Place chickpeas and tomatoes in a baking dish, drizzle with vinegar and oil, season, and toss. Roast for 10 mins.
2. Heat grill to medium. Add kale to the baking dish, toss, top with halloumi, and grill for 5-6 mins until golden.
3. Top with pesto and scatter basil leaves. Serve with crusty bread.

Prep Time: 5 mins
Kcal: 500 per serving