Golden grilled halloumi with cherry tomatoes, cucumber, arugula and fresh basil pesto drizzled on top.
# What You'll Need:
→ Cheese
01 - 7 ounces halloumi cheese, sliced into 0.4 inch thick pieces
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, sliced
04 - 1 small red onion, thinly sliced
05 - 1 cup baby arugula or mixed greens
→ Basil Pesto
06 - 1 cup fresh basil leaves, packed
07 - 2 tablespoons pine nuts (or walnuts for variation)
08 - 1 garlic clove
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons grated Parmesan cheese
11 - 1/2 teaspoon lemon juice
12 - Salt and black pepper, to taste
→ Garnish
13 - Fresh basil leaves
14 - Lemon wedges
# Directions:
01 - Heat a grill pan or outdoor grill over medium-high heat.
02 - Pat halloumi slices dry with paper towels and grill each side for 2 to 3 minutes until golden brown and grill marks develop. Set aside.
03 - Combine basil leaves, pine nuts, garlic, olive oil, Parmesan, lemon juice, salt, and pepper in a blender or food processor; blend to a smooth consistency. Adjust seasoning as needed.
04 - Distribute arugula or mixed greens evenly among two plates. Arrange sliced cucumber, halved cherry tomatoes, and thinly sliced red onion on top.
05 - Place the grilled halloumi over the bed of vegetables and drizzle generously with the prepared basil pesto.
06 - Decorate with fresh basil leaves and serve alongside lemon wedges.
