Description
Baked Halloumi with Chickpeas and Greens
This baked halloumi dish is perfect for a quick and tasty summer meal. Originating from Mediterranean cuisine, halloumi is loved for its ability to hold its shape when cooked, resulting in a golden, crispy texture that pairs perfectly with the vibrant flavors of chickpeas, kale, and tomatoes. A drizzle of fresh pesto adds a rich finish, making this recipe ideal for a light yet fulfilling dinner. Enjoy it with crusty bread to soak up all 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. Place chickpeas and tomatoes in a baking dish. Drizzle with balsamic vinegar and olive oil, season, and toss. Roast for 10 mins until tomatoes soften.
2. Heat the grill to medium. Add kale to the baking dish and toss gently. Top with halloumi slices and grill for 5-6 mins until golden.
3. Drizzle with pesto, scatter with basil, and serve with crusty bread.
Prep Time: 20 mins
Kcal: 500 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by preheating your oven to 220°C (200°C fan). In a large, shallow baking dish, combine the drained chickpeas and whole cherry tomatoes. Drizzle with the olive oil and balsamic vinegar, season generously with salt and black pepper, then toss to coat evenly. Spread in a single layer and roast for 10 minutes, or until the tomatoes just begin to soften and wrinkle.
While the dish roasts, prepare your kale by removing any tough stems and tearing the leaves into bite-sized pieces. After the initial roast, carefully remove the dish from the oven. Add the kale to the hot dish, tossing gently with the chickpeas and tomatoes—the heat will help wilt the kale slightly. Arrange the halloumi slices in a single layer on top of the vegetable mixture.
Switch your oven to the grill (broiler) setting on medium. Place the dish under the grill for 5-6 minutes, watching closely, until the halloumi is deeply golden and spotted with brown. Remove from the oven and immediately drizzle with the fresh pesto. Scatter the fresh basil leaves over the top and serve directly from the dish.
Serving Suggestions
This versatile bake is a complete meal on its own, but can be easily adapted. For a heartier dinner, serve it over a bed of couscous, quinoa, or orzo pasta to absorb the flavorful juices. As suggested, crusty bread like a warm baguette or sourdough is perfect for scooping. For a fresh contrast, add a simple side salad of mixed greens with a lemon vinaigrette. It also makes an excellent, impressive brunch option when served with poached eggs on the side.
How-to Summary
In summary: roast chickpeas and tomatoes with balsamic and oil. Add kale, top with halloumi, and grill until golden. Finish with pesto and fresh basil. A simple, three-step process for a flavorful, textured vegetarian meal ready in about 20 minutes.
Frequently Asked Questions
Can I use a different cheese?
Halloumi is unique for its grilling properties. For a similar result, try paneer. Feta can be crumbled over at the end but won’t grill the same way.
How can I make this recipe vegan?
Use a firm, grillable vegan cheese alternative and ensure your pesto is vegan (often made without dairy Parmesan).
My halloumi isn’t browning. What’s wrong?
Ensure your grill is fully preheated to medium-high and that the halloumi is patted dry before adding. Too much moisture prevents proper browning.
Can I prepare any components ahead?
Yes. You can drain the chickpeas and wash the kale ahead of time. However, assemble and cook just before serving for the best texture.
What can I substitute for kale?
Spinach, Swiss chard, or broccolini are excellent alternatives. Add tender greens like spinach after grilling to avoid overcooking.
Common Mistakes to Avoid
- Avoid overcrowding the baking dish. Use a large dish so ingredients roast, not steam.
- Do not skip drying the halloumi. Pat slices with a paper towel for optimal browning.
- Do not over-grill. Halloumi can go from golden to rubbery quickly, so watch it closely.
- Do not add the pesto before grilling, as the heat will dull its fresh flavor and vibrant color.
Conclusion
This Baked Halloumi with Chickpeas and Greens is a testament to how simple ingredients can create a spectacular meal. It delivers a satisfying combination of crispy, creamy, and tangy flavors with minimal effort. Perfect for busy weeknights yet impressive enough for guests, this dish is a reliable staple that celebrates vibrant, Mediterranean-inspired cooking. Give it a try and enjoy the delicious, wholesome results.