Baked halloumi and chickpeas

0
425
Serves 4
2 x 400g tins of chickpeas, drained and rinsed
400g cherry tomatoes
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and black pepper
100g spinach
225g halloumi, sliced
130g fresh pesto
15g fresh basil leaves

To serve:
Crusty bread
  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. In a large baking dish, combine the chickpeas and cherry tomatoes. Drizzle with the balsamic vinegar and olive oil, season well and toss to coat.
  3. Roast for 10 minutes or until the tomatoes are starting to soften slightly. Remove from
    the oven.
  4. Turn the grill on to a medium heat. Add the spinach to the baking dish and toss gently.
  5. Top with the halloumi and place under the grill for 5-6 minutes or until golden,  flipping the pieces of halloumi over halfway through.
  6. Dollop over the pesto and scatter with fresh basil. Serve with crusty bread.

Per serving: 482kcals, 36.8g fat (13.9g saturated), 18.8g carbs (5.2g sugars), 21.2g protein, 4.8g fibre, 0.851g sodium