Veggie Pesto and Halloumi Bake
.jpg)
15m
prep time
40m
total time
Easy
level
9
ingredients
This no cook bag is such a winner. Add everything into the freezer bag raw and then straight onto a baking tray when ready to cook. Perfect when served with pasta, rice or couscous.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 190C. Add the veggies, chickpeas and pesto to a large bowl and mix well. Pour out onto a tray and place into the oven for 25 minutes at 190C.
Step 2
After 25 minutes, remove from the oven, place the halloumi slices on top, drizzle with a little olive oil and place under the grill for a further 5-10 minutes until the cheese is lovely and golden. Keep an eye on it so it doesn't catch.
Step 3
Serve as is or with the cooked grains heated according to the packet instructions, if you wish.
- Ingredients
- Based on 4 servings
-
1 Tinned Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*) -
1 Courgette, cut into chunks 1 x Sainsbury's Courgettes Loose -
2 Red Peppers, cut into slices 2 x Sainsbury's Red Pepper -
10 Sundried Tomatoes 1 x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*) -
2 pouches Cooked Grains 2 x Merchant Gourmet Simply Cooked Glorious Grains with Red Rice & Quinoa 250g -
Malson Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
250g Halloumi Cheese, cut into thick chunks 2 x Sainsbury's Cypriot Halloumi Cheese 225g -
2 Red Onions, cut into chunks 2 x Sainsbury's Red Onions Loose -
4 tbsp Pesto 1 x Sainsbury's Green Pesto 190g
Products and prices from