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Cook the onion in the oil over a medium heat until soft. Stir in chickpeas, spinach and peppers, then season. Meanwhile, heat a non-stick frying pan until piping hot.

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Ingredients requirements - Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:

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

Cover the pan and allow the tomatoes to bubble and break down, just until they only vaguely retain their rounded shape - albeit weathered and deflated - about five minutes. Stir through chickpeas, tomato and ¼ cup water. Top chickpea mixture with sliced haloumi and serve with crusty bread. A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar.

Halloumi with pesto, balsamic tomatoes, spinach and chickpeas how to cook:

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!

Scattered with tart sundried tomatoes and dotted with First of all, make the honey-balsamic dressing by whisking together the three ingredients. Add the aubergines, tomatoes, pesto, oregano, paprika, cumin, chilli powder and a good pinch of salt and pepper. Chicken breast stuffed with Halloumi cheese and Pesto is a succulent and delicious meal. Add the drained chickpeas and the chopped pepper to the pan, and warm through. Serve the halloumi on top of the chickpea mixture, with a squeeze of lemon or chilli oil.

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