Grilled Halloumi Pesto Plate

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 recipe quickly became a favorite around our table during warm evenings when we crave something fresh yet satisfying.

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

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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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.

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

Check price on Amazon

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

Check price on Amazon

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Serving this dish always brings the family together for a light, enjoyable meal on warm evenings.

Notes

For extra freshness, add thinly sliced radishes or grilled zucchini. Pair with a chilled Sauvignon Blanc or rosé.

Required Tools

Grill pan or outdoor grill, blender or food processor, knife and cutting board, serving plates.

Allergen Information

Contains dairy (halloumi, Parmesan) and nuts (pine nuts or walnuts). Contains eggs if Parmesan uses traditional rennet. Always check cheese and pesto labels if you have specific allergies.

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Protect hands when handling hot pans, baking sheets, and cookware while cooking or removing dishes from the oven.

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This grilled halloumi and pesto plate is perfect for a quick fix that feels gourmet. Enjoy the fresh and vibrant flavors every time.

Recipe Questions & Answers

→ What type of cheese is best for grilling in this dish?

Halloumi is ideal for grilling due to its firm texture and high melting point, which allows it to develop golden grill marks without melting.

→ Can I substitute pine nuts in the basil pesto?

Yes, pine nuts can be replaced with walnuts or almonds to add a different nutty flavor while maintaining the pesto's creamy texture.

→ What vegetables complement grilled halloumi in this plate?

Crisp vegetables like cherry tomatoes, sliced cucumber, red onion, and mixed greens such as arugula create a refreshing base for the grilled halloumi.

→ How is the basil pesto prepared?

Fresh basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper are blended together to create a smooth, aromatic pesto.

→ Are there any suggested garnishes or additions?

Fresh basil leaves and lemon wedges brighten the dish. Adding thinly sliced radishes or grilled zucchini can introduce extra freshness and flavor.