Grilled Halloumi with Mint Pesto Recipe
If you have not yet discovered the magic of Grilled Halloumi with Mint Pesto, you are in for an absolute treat! This dish transforms humble halloumi cheese into a smoky, savory sensation with a satisfyingly crisp exterior and a wonderfully soft inside. The vibrant homemade mint pesto brings a fresh, herbaceous brightness that perfectly balances the salty richness of the cheese. Whether you’re looking for a quick appetizer or a star ingredient for a Mediterranean-inspired meal, this recipe delivers bold flavor and irresistible texture in under 20 minutes.
Ingredients You’ll Need
Simple, fresh ingredients make all the difference in creating that perfect balance of flavors, texture, and color in this dish. Each component plays a crucial role in achieving the iconic taste of Grilled Halloumi with Mint Pesto.
- 200g halloumi cheese: The star of the dish with a firm texture that grills beautifully without melting away.
- 2 tbsp olive oil: Adds richness and helps the grill marks develop on the cheese’s surface.
- ½ cup fresh mint leaves: Provides a refreshing, cooling flavor that lifts the dish.
- ½ cup fresh basil: Brings herbal sweetness and depth to the pesto.
- 1 garlic clove: Injects a subtle pungency that complements the herbs perfectly.
- 2 tbsp lemon juice: Adds lively acidity, brightening the pesto and balancing the saltiness of the cheese.
How to Make Grilled Halloumi with Mint Pesto
Step 1: Prepare the Mint Pesto
Start by combining fresh mint, basil, garlic, olive oil, and lemon juice in a blender or food processor. Blend until smooth to create a vibrant, aromatic pesto bursting with fresh green goodness. This topping will inject every bite with a lively herbal punch that makes the dish unforgettable.
Step 2: Slice and Oil the Halloumi
Next, carefully slice the halloumi into thick, even pieces roughly half an inch thick. Drizzle or brush the cheese with olive oil to encourage a beautifully golden crust when it meets the heat. The oil also prevents sticking and adds a luscious sheen.
Step 3: Grill the Halloumi
Place the oiled halloumi slices on a hot grill or grill pan. Cook for about 2-3 minutes on each side until golden grill marks appear and the cheese softens slightly on the inside. This grilling process is the essence of Grilled Halloumi with Mint Pesto, turning the cheese into a smoky masterpiece you’ll crave again and again.
Step 4: Plate and Drizzle with Pesto
Slide the hot, grilled halloumi onto a serving board or plate and generously drizzle the fresh mint pesto over the top. The warm cheese absorbs the herby oils, creating a perfect harmony of flavor, texture, and color that looks as good as it tastes.
How to Serve Grilled Halloumi with Mint Pesto
Garnishes
To elevate presentation and add layers of freshness, try garnishing with a handful of extra whole mint leaves and a light sprinkle of toasted pine nuts or chopped pistachios. A few lemon wedges on the side also invite guests to customize the brightness.
Side Dishes
This dish shines alongside crisp green salads, smoky grilled vegetables like zucchini or aubergine, or even piled high on warm pita bread. The contrasting textures and complementary flavors make for a truly memorable meal.
Creative Ways to Present
For a beautiful shared starter, arrange slices of Grilled Halloumi with Mint Pesto over a rustic slate board, showcasing the golden crust and grill marks. Drizzle extra olive oil for sheen and serve with toothpicks for easy snacking. You can even layer the grilled halloumi atop a bed of quinoa tossed with cucumber and cherry tomatoes for a light, nourishing main dish.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled halloumi and mint pesto separately in airtight containers in the refrigerator. The cheese will keep well for up to 3 days while the pesto stays bright and flavorful for up to 4 days when covered with a thin layer of olive oil.
Freezing
While halloumi does not freeze particularly well due to its texture, the mint pesto freezes beautifully. Portion pesto into ice cube trays, freeze, then transfer cubes to a sealed container or bag for up to 3 months of convenient, fresh-tasting herb sauce.
Reheating
To reheat the halloumi, briefly grill or pan-fry over medium heat until warmed through and the grill marks reappear. Avoid microwaving as it can make the cheese rubbery. Add fresh pesto just before serving to preserve the herbs’ vibrancy.
FAQs
What makes halloumi perfect for grilling?
Halloumi has a high melting point and a firm texture, allowing it to develop a golden crust while keeping its shape and soft interior. This makes it ideal for grilling without melting or falling apart.
Can I substitute other herbs in the mint pesto?
Absolutely! While mint and basil are classic for this pesto, you can experiment with parsley, cilantro, or even dill to create different but equally delicious variations.
Is grilled halloumi suitable for vegetarians?
Yes, this dish is a fantastic vegetarian option since halloumi is a cheese made from sheep’s or goat’s milk and does not contain animal rennet when labeled suitable for vegetarians.
How can I make the mint pesto ahead of time?
Prepare the pesto up to two days in advance and store it in the fridge with a thin layer of olive oil on top to prevent oxidation, keeping the herbs fresh and vibrant.
What should I serve with Grilled Halloumi with Mint Pesto for a full meal?
Consider pairing it with a light couscous or quinoa salad, grilled vegetables, and a crisp white wine for a balanced, Mediterranean-inspired dining experience.
Final Thoughts
If you are searching for a dish that delivers fantastic flavor with minimal effort, you really can’t go wrong with Grilled Halloumi with Mint Pesto. Its perfect combination of smoky, salty cheese and fresh, zesty herbs is sure to become one of your new favorites. So grab some halloumi, whip up that vibrant pesto, and enjoy the bright Mediterranean sunshine on your plate. Trust me, once you try it, you’ll want to make it again and again!
