(Rated 5 out of 5 based on 1 rating)

Veggie Pesto and Halloumi Bake

by - https://thebatchlady.com/r/5322/

This is such a great easy no cook bag. Summery and delicious!

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
Italian
Servings
4

Nutrition (per serving)

Calories
439kcal
Fat
22.3g
Sat. Fat
11.7g
Carbs
36.7g
Sugars
9.7g
Fibre
9.3g
Protein
24.5g
Salt
877mg
Ingredients
Serves

Ingredients

  • red onion, cut into chunks
    2
  • chickpeas, drained
    1 tin
  • courgette, cut into chunks
    1
  • red peppers, cut into slices
    2
  • pesto
    3 tbsp
  • sundried tomatoes
    10
  • halloumi cheese
    1 block (250 g)

Method

  1. Add the veggies, chickpeas and pesto to a large freezer bag and mix well. Add the halloumi slices to a smaller bag and place inside. 

Ready to freeze

  1. Place the freezer bag flat in the freezer.

     

Ready to cook

  1. Remove from the freezer and leave to fully defrost, once defrosted, pour the veggies into a large baking tray and place in the oven for 25 minutes at 190oc. 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. 

     

Comments

2 comments
  1. Having recently discovered you on Instagram, I cooked this as my first Batch Lady meal tonight. I doubled up and have one meal in the freezer for another day. Absolutely delicious and so easy. My husband doesn’t even like halloumi usually but he devoured it!

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