Grilled Halloumi with Mint Pesto Recipe

If you are searching for a stunning way to elevate simple ingredients into a vibrant, flavorful dish, look no further than Grilled Halloumi with Mint Pesto. This delightful creation transforms the naturally salty and squeaky texture of halloumi cheese by grilling it until perfectly crisp on the outside and tender on the inside. Then, it is paired with a fresh and zesty mint-basil pesto that bursts with bright herbal magic. The combination is wonderfully Mediterranean, balancing smoky richness and refreshing green notes that instantly brighten any meal or gathering.

Ingredients You’ll Need

The magic of Grilled Halloumi with Mint Pesto lies not in complexity but in how beautifully simple, fresh ingredients come together to create something truly appetizing. Each component plays a vital role, from the chewy texture of halloumi to the invigorating punch of fresh herbs.

• Halloumi cheese (200g): The star of the dish; choose a firm halloumi that grills well without melting away.
• Olive oil (2 tbsp): Adds richness and helps achieve that perfect golden crust on the cheese.
• Fresh mint leaves (½ cup): Provides a cool, aromatic freshness that defines the pesto.
• Fresh basil (½ cup): Complements the mint with a sweet, peppery note for a balanced herb flavor.
• Garlic clove (1): Offers a subtle kick that ties the pesto ingredients together.
• Lemon juice (2 tbsp): Delivers a lively citrus tang that brightens the pesto and contrasts beautifully with the salty halloumi.

How to Make Grilled Halloumi with Mint Pesto

Step 1: Prepare the Mint Pesto

Start by rinsing and drying your fresh mint and basil leaves to ensure the pesto stays vibrant. Combine the herbs in a blender or food processor with the garlic clove, olive oil, and lemon juice. Pulse everything together until you achieve a smooth yet slightly textured pesto. The balance of lemon and garlic enhances the fresh herbs superbly, making the pesto a lively counterpart to the rich cheese.

Step 2: Slice and Oil the Halloumi

Cut the halloumi into thick slices, about 1 centimeter each; this thickness allows it to develop a golden crust without burning while keeping a soft, melty center. Brush each slice lightly with olive oil on both sides to prevent sticking to the grill and encourage beautiful, caramelized grill marks.

Step 3: Grill the Halloumi

Heat the grill to medium-high, then place the cheese slices on the grill grates. Cook for about 2-3 minutes per side until each side is nicely browned with those distinctive grill marks, signaling the perfect texture and smoky flavor. Be attentive—as halloumi can quickly go from golden to overly firm if left too long.

Step 4: Assemble and Serve

Arrange the grilled halloumi slices on a serving platter, then generously drizzle or dollop your homemade mint pesto over the top. The vibrant green pesto complements the golden cheese with freshness that tantalizes your taste buds from first bite.

How to Serve Grilled Halloumi with Mint Pesto

Garnishes

To add a burst of color and a fresh crunch, sprinkle some chopped pistachios or toasted pine nuts on top. A few extra fresh mint leaves scattered around create a beautiful presentation and enhance the herbaceous aroma. For an additional zing, a light drizzle of extra virgin olive oil right before serving makes the dish shine.

Side Dishes

This dish pairs beautifully with light Mediterranean sides. Consider serving alongside a crisp cucumber and cherry tomato salad, or some warm, fluffy pita bread for scooping. Roasted vegetables like sweet peppers or zucchini also complement the smoky, salty halloumi and mint pesto perfectly.

Creative Ways to Present

For a stunning centerpiece, arrange slices of grilled halloumi with dollops of mint pesto on a rustic slate board, drizzle extra olive oil, and garnish with edible flowers or microgreens. This not only looks impressive but invites guests to enjoy the texture and aroma before digging in. You can also layer the grilled cheese and pesto over fresh arugula for a light, peppery bed that contrasts beautifully with the cheese.

Make Ahead and Storage

Storing Leftovers

Leftover grilled halloumi with mint pesto is best stored separately to preserve texture and flavor. Keep the cheese in an airtight container in the refrigerator for up to 2 days. Store the pesto in a separate container, topped with a thin layer of olive oil to keep it from browning, for up to 3 days.

Freezing

While halloumi can be frozen, it may slightly alter the texture upon thawing. Freezing is better suited for the pesto. Freeze the pesto in ice cube trays, then transfer the cubes to a sealed bag, allowing you to use small portions conveniently. Avoid freezing grilled halloumi if you want to maintain its signature firmness and smoky bite.

Reheating

To reheat grilled halloumi, gently warm it in a non-stick pan over low heat for a few minutes—this helps bring back some crispness without making it rubbery. Avoid microwave reheating, which can make the cheese tough. The pesto is best served cold or at room temperature, so add it fresh after reheating the cheese.

FAQs

Can I use other herbs instead of mint and basil?

Absolutely! While mint and basil provide the classic flavor for this pesto, you can experiment with cilantro or parsley for different but equally fresh herbaceous notes. Keep the balance of lemon and garlic the same for best results.

Is halloumi suitable for vegetarians?

Yes, halloumi is a great vegetarian cheese because it is traditionally made with vegetable rennet, but always check packaging if strict vegetarian standards are important to you.

Can I grill halloumi indoors?

Definitely! If you don’t have an outdoor grill, use a grill pan or non-stick skillet over medium-high heat to achieve that delicious seared texture and grill marks.

How spicy is the mint pesto?

The mint pesto is bright and refreshing rather than spicy. If you prefer some heat, you can add a small pinch of chili flakes or a dash of freshly ground black pepper to the pesto blend.

What wine pairs well with Grilled Halloumi with Mint Pesto?

A crisp white wine like Sauvignon Blanc or a dry rosé complements the salty, smoky cheese and zesty pesto, enhancing the dish’s bright Mediterranean profile perfectly.

Final Thoughts

I cannot recommend making Grilled Halloumi with Mint Pesto enough—it’s one of those dishes you’ll find yourself craving over and over for its perfect contrast of smoky, salty cheese and fresh, vibrant herbs. Whether for a quick weeknight treat or an impressive appetizer when friends come over, this recipe never fails to bring joy to the table. Go ahead, fire up that grill, blend that pesto, and treat yourself to a bright taste of the Mediterranean!