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Baked halloumi with chickpeas and greens
5.0 (300 reviews)
Halloumi is a staple of summer lunches – try something different with this super-easy one-tra bake. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes. Finish with a drizzle of fresh pesto and serve with crusty bread.
Total Time20
Servings4
500
Caloriesper servingNutrition Information
500
Calories
32 grams fat
Fat
26.4 grams carbohydrate
Carbs
26.5 grams protein
Protein
7.9 grams fibre
Fiber
7 grams sugar
Sugar
Ingredients
- 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)
Instructions
- 1Preheat the oven to gas 7, 220°C, fan 200°C. Put the chickpeas and tomatoes in a large baking dish. Drizzle with the vinegar and oil, season and toss to combine. Roast for 10 mins or until the tomatoes are starting to soften slightly. Remove from the oven.
- 2Heat the grill to medium. Add the kale to the baking dish and toss gently. Top with the halloumi and place under the grill for 5-6 mins or until the halloumi is golden.
- 3Top with pesto and scatter with the basil. Serve with crusty bread, if you like.