Pin It 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.
I love making this dish on warm evenings when I want something fresh yet satisfying. The combination of grilled halloumi and homemade pesto never fails to impress my guests.
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.
Pin It This recipe always brings my family together, sparking lively conversation over a healthy and colorful meal.
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 for specific allergies.
Nutritional Information
Per serving: 430 calories, 32 g total fat, 10 g carbohydrates, 23 g protein
Pin It This dish is perfect for a quick weeknight dinner or a weekend lunch that feels special with minimal effort.
Recipe Questions & Answers
- → How do I prevent halloumi from sticking to the grill?
Pat the halloumi slices dry with paper towels before grilling and ensure the grill pan is preheated well. Lightly oiling the grill surface also helps prevent sticking.
- → Can I use a different cheese instead of halloumi?
Halloumi's firm texture allows it to hold shape on the grill. Firm cheeses like paneer can substitute, but soft cheeses will melt and not work the same way.
- → What variations can I try with the pesto?
Swap pine nuts for walnuts or almonds, adjust garlic amounts for a milder flavor, or add a touch of lemon zest to brighten the pesto further.
- → Which vegetables pair best with grilled halloumi?
Crisp vegetables like arugula, cucumber, cherry tomatoes, and red onion offer a fresh contrast to the warm cheese and rich pesto.
- → Is this dish suitable for special diets?
The plate is vegetarian and gluten-free. Check nut content for allergies and substitute pesto nuts or omit as needed.
- → How should I serve this dish?
Serve warm grilled halloumi over fresh vegetables, drizzle with basil pesto, and garnish with lemon wedges to add a bright citrus note.