Grilled halloumi pairs a golden exterior and firm center with sweet roasted red peppers. Fresh mint adds a cooling herbal contrast, and olive oil finishes the dish.
Roast the peppers first, then let them cool enough to peel and remove the seeds. Cook the halloumi shortly before serving so it reaches the plate warm. This recipe makes four appetizer or side-dish portions and can be served with bread or a salad. Taste before adding salt, since halloumi already contributes a salty flavor.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Grilled Halloumi Cheese with Roasted Red Peppers and Fresh Mint
Golden grilled halloumi served over tender roasted red peppers, finished with olive oil, black pepper, and fresh mint.
Ingredients
Equipment
Nonstick Grill Pan
Baking Sheet
Cooking Instructions
- Preheat oven to 400°F.
- Place red peppers on a baking sheet.
- Roast until skin is charred and peppers are soft.
- Remove and let cool slightly.
- Peel off skin and slice peppers.
- Pat the halloumi slices dry. Heat a nonstick grill pan over medium heat and cook until golden on both sides, turning carefully.
- Arrange roasted peppers on a serving plate.
- Place grilled halloumi on top.
- Drizzle with olive oil.
- Season with salt and black pepper.
- Garnish with fresh mint before serving.
Nutrition
Notes
• Choose halloumi made with vegetarian rennet if serving this as a vegetarian dish.
• Pat the cheese dry before grilling and cut the slices to a consistent thickness for even cooking.
• A suitable nonstick grill pan allows the cheese to cook without additional oil. The listed olive oil is used to finish the plated dish.
• Let the roasted peppers cool enough to handle before peeling and removing the stems and seeds.
• Taste before adding salt, because halloumi is already salty.
• Prepare the peppers first and grill the halloumi close to serving. Serve while the cheese is warm.