# 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 tablespoons pine nuts (or walnuts as alternative)
08 - 1 garlic clove
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons grated Parmesan cheese
11 - ½ teaspoon lemon juice
12 - Salt and pepper, to taste
→ Garnish
13 - Fresh basil leaves
14 - Lemon wedges
# Steps:
01 - Heat a grill pan or outdoor grill over medium-high heat.
02 - Pat halloumi slices dry with paper towels. Grill each side for 2 to 3 minutes until golden and grill marks appear. Remove and 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, adjusting seasoning to preference.
04 - Divide arugula or mixed greens evenly onto two plates. Arrange cucumber slices, cherry tomatoes, and red onion over the greens.
05 - Place grilled halloumi atop the vegetable bed and drizzle generously with basil pesto.
06 - Finish with fresh basil leaves and serve alongside lemon wedges.
