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 in my household during warm evenings when fresh produce is at its best.

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 23 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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Preparing this meal together has become a beloved family tradition that brings everyone to the table with smiles and eager appetites.

Notes

Substitute pine nuts with walnuts or almonds in the pesto for a different flavor. 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). Contains 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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Measure spices, liquids, and baking ingredients accurately for consistent results in cooking and baking.

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This grilled halloumi and pesto plate is a refreshing, nutritious meal that’s sure to impress with minimal effort.

Recipe Questions & Answers

→ How do I get perfect grill marks on the halloumi?

Use a preheated grill pan set to medium-high heat and place dry halloumi slices directly on it. Grill each side for 2-3 minutes without moving to develop crisp golden marks.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts or almonds work well as alternatives and provide a slightly different but delicious flavor profile.

→ What greens work best under the halloumi?

Baby arugula or mixed salad greens add a peppery contrast and crisp texture that complements the cheese and pesto beautifully.

→ How should the pesto be stored if not used immediately?

Store pesto in an airtight container in the refrigerator and use within 2-3 days. Drizzle a thin layer of olive oil on top to preserve freshness.

→ Is grilling mandatory, or can the halloumi be prepared differently?

Grilling imparts a distinctive texture and smoky notes, but pan-frying the halloumi until golden is a good alternative if a grill is unavailable.