Description

Baked Halloumi with Chickpeas and Greens

Baked halloumi is a perfect staple for a simple yet satisfying meal. This one-tray wonder is a delicious mix of golden halloumi, hearty chickpeas, kale, and juicy cherry tomatoes, all drizzled with balsamic and fresh pesto. Perfect for summer lunches, it’s a dish that brings bold flavors without the fuss. Enjoy it with some crusty bread to soak up every last bit of 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. In a baking dish, toss chickpeas and tomatoes with balsamic vinegar, olive oil, and seasonings. Roast for 10 mins until tomatoes soften.
2. Heat grill to medium. Add kale to the dish and top with halloumi slices. Grill for 5-6 mins until golden.
3. Drizzle with pesto, garnish with basil, and serve with crusty bread.

Prep Time: 20 mins
Kcal: 500 per serving