Grilled halloumi with toast and pesto

Grilled halloumi with peppers

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Halloumi is a cheese made from a mixture of sheep’s and goat’s milk. It has its origins in the Eastern Mediterranean. It is ideal for grilling and frying. I have used halloumi to prepare a simple dish that is perfect for lunch. I served the grilled cheese with toasted bread, vegetables and pine nuts. Give it a try.

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Grilled halloumi with pesto
Grilled halloumi cheese

How to make grilled halloumi with pesto.

  • 2 big peppers (bell peppers on any other type)
  • 225 g of halloumi cheese
  • 2 big bunches of corn salad
  • 4 tablespoon of green pesto
  • 2 tablespoons of pine nuts
  • 4 slices of toast bread

How to make grilled halloumi on toast.

Wash the peppers, cut them in half and remove the seeds. Place them with the skin up on a baking sheet and cover with aluminium foil. Put in an oven preheated to 180 degrees Celsius for 35-40 minutes. Once baked, let them cool down and when they’re cold, peel off the skin.

Cut the halloumi cheese into four slices and place them on a non-stick or grill pan. Grill over medium heat until the cheese is crispy on both sides.

Prepare the toasted bread in a toaster or in a pan.

Arrange the salad, a slice of toasted bread covered with pesto, cheese and pepper. Sprinkle with pine nuts on top.

Grilled halloumi with pesto
Grilled halloumi cheese

Good to know when making grilled halloumi.

The peppers can be grilled in the oven with the grill option. After baking or grilling, it is worth leaving them covered to cool down. This will allow you to remove the skin more easily.

The dish should be served warm, with the cheese directly removed from the pan.

I used Yecla peppers. Of course, you can select any other kind of pepper. It is important though that the pieces you choose are quite big.

Are you looking for dishes with peppers? If so, try our recipe for Pepper soup with croutons.

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