Save Pin A vibrant, summery dish featuring golden grilled halloumi cheese served atop a bed of crisp vegetables and drizzled with fresh basil pesto. Perfect for a light, garden-inspired dinner.
This dish quickly became my go-to for warm evenings when I want something satisfying yet healthy and colorful.
Ingredients
- Cheese: 200 g halloumi cheese, sliced into 1 cm thick pieces
- Vegetables: 1 cup cherry tomatoes, halved, 1 medium cucumber, sliced, 1 small red onion, thinly sliced, 1 cup baby arugula or mixed greens
- Basil Pesto: 1 cup fresh basil leaves, packed, 2 tbsp pine nuts (or walnuts for variation), 1 garlic clove, 3 tbsp extra-virgin olive oil, 2 tbsp grated Parmesan cheese, 1/2 tsp lemon juice, Salt and pepper, to taste
- Garnish: Fresh basil leaves, Lemon wedges
Instructions
- Step 1:
- Preheat a grill pan or outdoor grill over medium-high heat.
- Step 2:
- Pat the halloumi slices dry with paper towels. Grill for 23 minutes per side until golden brown and grill marks appear. Set aside.
- Step 3:
- In a blender or food processor, combine basil leaves, pine nuts, garlic, olive oil, Parmesan, lemon juice, salt, and pepper. Blend until smooth. Adjust seasoning as needed.
- Step 4:
- Arrange arugula or mixed greens on two plates. Top with cucumber slices, cherry tomatoes, and red onion.
- Step 5:
- Place grilled halloumi on top of the vegetables. Drizzle generously with basil pesto.
- Step 6:
- Garnish with fresh basil leaves and serve with lemon wedges.
Save Pin My family loves gathering around this plate, enjoying each bite and sharing stories of Mediterranean travels.
Serving Suggestions
Pair this dish with a chilled Sauvignon Blanc or rosé to complement the fresh and savory flavors.
Storage Tips
Store leftover grilled halloumi and pesto separately in airtight containers in the refrigerator for up to 2 days.
Variations
Add thinly sliced radishes or grilled zucchini to the plate for extra freshness and texture.
Save Pin This recipe is perfect for quick weeknight dinners or casual entertaining with friends and family.
Questions & Answers
- → How do I prevent halloumi from sticking to the grill?
Make sure to preheat the grill properly and pat halloumi slices dry before grilling. Lightly oil the grill or the cheese to help prevent sticking.
- → Can I substitute pine nuts in the pesto?
Yes, walnuts or almonds can replace pine nuts for a different but delicious pesto flavor.
- → What greens work best under the halloumi?
Baby arugula or mixed salad greens provide a peppery, fresh base that complements the salty cheese well.
- → Is it necessary to grill the halloumi or can it be pan-fried?
While grilling adds a smoky flavor and grill marks, pan-frying the halloumi in a lightly oiled skillet until golden also works nicely.
- → How should I store leftovers for best freshness?
Store grilled halloumi and pesto separately in airtight containers in the refrigerator. Consume within 1-2 days for best taste.