Veggie Pesto and Halloumi Bake

by The Batch Lady

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
  • 4 tbsp Pesto 1x Sainsbury's Green Pesto 190g
  • 2 Red Onions, cut into chunks 2x Sainsbury's Red Onions Loose
  • 1 Courgette, cut into chunks 1x Sainsbury's Courgettes Loose
  • 1 Tinned Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*)
  • 2 Red Peppers, cut into slices 2x Sainsbury's Red Pepper
  • 10 Sundried Tomatoes 1x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*)
  • 250g Halloumi Cheese, cut into thick chunks 2x Sainsbury's Cypriot Halloumi Cheese 225g
  • 2 pouches Cooked Grains 2x Merchant Gourmet Simply Cooked Glorious Grains with Red Rice & Quinoa 250g
  • Malson Salt, to taste 1x Maldon Sea Salt Flakes 250g
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