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Baked halloumi with chickpeas and greens recipe

Baked halloumi with chickpeas and greens recipe

309 ratings

Created by The Tesco Real Food team

Halloumi is a staple of summer lunches – try something different with this super-easy one-tray 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 to make the most of all the delicious juices. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 500 calories / serving
  • Vegetarian

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)

Perfect with:

  • Tesco Finest Vinas Del Rey Albarino 75Cl
  • Tesco Finest Soave Classico Superiore 75Cl
  • Tesco Finest Picpoul De Pinet 75Cl

Perfect with:

  • Tesco Finest Vinas Del Rey Albarino 75Cl
  • Tesco Finest Soave Classico Superiore 75Cl
  • Tesco Finest Picpoul De Pinet 75Cl

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    If you don't have chickpeas, you can use any tinned bean in water

    Each serving contains

    • Energy

      1990kj
      500kcal       25%

    • Fat

      32g 46%

    • Saturates

      10g 51%

    • Sugars

      7g 7%

    • Salt

      2.8g 47%

    of the reference intake
    Carbohydrate 26.4g Protein 26.5g Fibre 7.9g

    Method

    1. Preheat 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.
    2. Heat 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.
    3. Top with pesto and scatter with the basil. Serve with crusty bread, if you like.

    See more Halloumi recipes

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