Veggie Pesto and Halloumi Bake
This is such a great easy no cook bag. Summery and delicious!
Nutrition (per serving)
red onion, cut into chunks2
chickpeas, drained1 tin
courgette, cut into chunks1
red peppers, cut into slices2
halloumi cheese1 block (250 g)
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
Place the freezer bag flat in the freezer.
Ready to cook
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.
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!
Welcome to the world of batching!! So glad to hear it went down well!
Can you cook then freeze?
Yes you could!