Seared Halloumi with Saucy Sun-Dried Tomato Chickpeas
with Peppers and Spinach- Milk
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Peanuts
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Sweet bell pepper • Lemon • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
56 mL
Cream
(Contains: Milk)
56 g
Baby Spinach
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then grate or mince garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil and peppers. Cook for 4-5 min, stirring occasionally, until peppers have softened. Season with salt and pepper.
- Add Italian Herb Spice Blend, garlic, tomato sauce base and sun-dried tomato pesto. Cook for 1-2 min, stirring frequently, until sauce darkens in colour.
- Add cream and chickpeas with their liquid to the pot. Bring to a simmer.
- Once simmering, reduce heat to medium. Cook for 8-10 min, stirring often, until mixture is thickened and creamy.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and halloumi slices. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden.
- Cut halloumi in half.
- Add spinach, lemon zest and lemon juice to chickpeas. Cook for 1-2 min, until spinach wilts. Season with salt and pepper.
- Divide saucy chickpeas between plates.
- Divide seared halloumi between plates.
- Squeeze a lemon wedge over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sun-dried tomato chickpea sauce is a standout, with a rich, saucy flavour that reviewers found bold and satisfying. Some found the dish on the sweeter side, while others loved the balance of salty halloumi against the tangy sauce.
- Ease of prep: This dish comes together quickly and is straightforward to prepare, making it a great weeknight option.
- Suggestions: Simmer the sauce a few minutes longer than instructed for a thicker consistency; some reviewers also found that serving with naan or rice made the meal feel more complete. Rinsing the halloumi thoroughly before cooking can help reduce saltiness.
- Portions: Several reviewers felt the portions were on the smaller side and suggested adding extra vegetables or a side like rice or bread to round out the meal.
