BODi Recipes: Roasted Halloumi and Chickpea Pesto Bake


Drawing on the mediterranean diet ethos, this vegetarian recipe is low in carbs and high in protein, and is also incredibly delicious!



1 Block of Halloumi cheese, sliced

2 Tins of chickpeas

1 Punnet of cherry tomatoes 

100g Kale

2 Zucchinis, chopped

1 Red onion

2 Tbsp Pesto

3 Tbsp balsamic vinegar

2 Tbsp olive oil

A few sprigs of basil, to garnish



1. Preheat the oven to 200 degrees celcius. In a baking dish, toss the zucchini, onions, garlic and chickpeas in the olive oil and balsamic, and roast for 10 minutes. Remove from the oven and add the cherry tomatoes and kale, mixing through the olive oil and balsamic, adding the halloumi. 

2. Bake for a further 15 minutes, or until the cherry tomatoes have burst and the halloumi is golden brown. Remove from the oven and top with pesto and basil. Serve and enjoy!


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