Golden grilled halloumi atop fresh vegetables, drizzled with vibrant basil pesto for a light, wholesome dish.
# 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 tbsp pine nuts (or walnuts as alternative)
08 - 1 garlic clove
09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp grated Parmesan cheese
11 - 0.5 tsp lemon juice
12 - Salt and pepper to taste
→ Garnish
13 - Fresh basil leaves
14 - Lemon wedges
# Directions:
01 - Heat a grill pan or outdoor grill over medium-high heat.
02 - Pat halloumi slices dry and grill for 2 to 3 minutes per side until golden with grill marks; set aside.
03 - Blend basil leaves, pine nuts, garlic, olive oil, Parmesan cheese, lemon juice, salt, and pepper until smooth; adjust seasoning as needed.
04 - Distribute arugula or mixed greens evenly onto two plates, then top with cucumber slices, halved cherry tomatoes, and thinly sliced red onion.
05 - Place grilled halloumi atop the vegetables and drizzle generously with prepared basil pesto.
06 - Finish with fresh basil leaves and serve alongside lemon wedges.
