Grilled Halloumi and Pesto

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 was one of my favorite summer dishes to make when entertaining friends outdoors. Everyone loved the salty-sweet contrast of the grilled halloumi paired with fresh vegetables and the bright basil pesto.

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

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

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.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Save

My family enjoys this dish as a quick weeknight dinner or a light lunch on warm days. It always brings smiles and compliments to the table.

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.

Save

Blend smoothies, sauces, and shakes quickly for easy breakfasts, snacks, and meal prep.

Check price on Amazon

This grilled halloumi and pesto plate is a fresh and flavorful option perfect for summer meals.

Common Recipe Questions

→ How do you achieve perfect grill marks on halloumi?

Preheat the grill pan to medium-high heat and pat halloumi slices dry to prevent sticking. Grill each side for 2–3 minutes without moving the cheese to get defined marks and a golden crust.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts or almonds can be used as a substitute to add a slightly different nutty flavor while maintaining the pesto’s creamy texture.

→ What greens work best under the halloumi?

Baby arugula or mixed salad greens provide a fresh, peppery base that complements the salty halloumi and rich pesto well.

→ How can I adjust the pesto for a lighter taste?

Reduce the amount of olive oil or add extra lemon juice for more brightness while keeping the herbaceous basil flavor intact.

→ Are there any suggested garnishes to enhance the dish?

Fresh basil leaves and lemon wedges add freshness and a citrusy zing that balance the richness of the cheese and pesto.