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Baked Halloumi and Chickpeas
Ingredients
  • 2 x 400g tins chickpeas, drained and rinsed
  • 400g cherry tomatoes
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 100g curly kale
  • 225g lighter halloumi, sliced
  • 130g fresh pesto
  • 15g fresh basil leaves
  • crusty bread, to serve (optional)
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