# What You Need:
→ Cheese
01 - 7 oz 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 tbsp pine nuts (or walnuts)
08 - 1 garlic clove
09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp grated Parmesan cheese
11 - 0.5 tsp lemon juice
12 - Salt and pepper to taste
→ Garnish
13 - Fresh basil leaves
14 - Lemon wedges
# How to Make It:
01 - Heat a grill pan or outdoor grill over medium-high heat.
02 - Pat halloumi slices dry using paper towels. Grill each side for 2 to 3 minutes until golden brown with distinct grill marks. Set aside.
03 - 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.
04 - Distribute arugula or mixed greens evenly onto two plates. Top with cucumber slices, cherry tomato halves, and red onion rings.
05 - Place the grilled halloumi atop the arranged vegetables. Drizzle generously with basil pesto.
06 - Finish by garnishing with fresh basil leaves and serving with lemon wedges on the side.
