Save on Pinterest 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 a summer favorite in our house. The combination of warm, grilled halloumi and fresh, tangy pesto is simply irresistible.
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 2-3 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 on Pinterest Sharing this dish always brings smiles to our family dinner table, making simple meals feel special and memorable.
Required Tools
Grill pan or outdoor grill, blender or food processor, knife and cutting board, serving plates
Allergen Information
Contains dairy (halloumi, Parmesan), nuts (pine nuts or walnuts), and possibly eggs if Parmesan uses traditional rennet. Always check cheese and pesto labels if you have specific allergies.
Nutritional Information
Calories: 430, Total Fat: 32 g, Carbohydrates: 10 g, Protein: 23 g per serving
Save on Pinterest Enjoy this fresh and flavorful meal any day of the week for a delicious taste of the Mediterranean.
Recipe Questions & Answers
- → How do you prevent halloumi from sticking to the grill?
Pat halloumi dry before grilling and preheat the grill to medium-high. Lightly oil the grill or pan to reduce sticking.
- → Can I use nuts other than pine nuts for the pesto?
Yes, walnuts or almonds work well as substitutes and offer different but complementary flavors.
- → What are good vegetable additions to this plate?
Thinly sliced radishes or grilled zucchini can add extra freshness and texture to the dish.
- → How long should halloumi be grilled?
Grill halloumi for about 2 to 3 minutes per side until golden brown with distinct grill marks.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or a light rosé complements the bright, fresh flavors nicely.