Grilled halloumi with roasted peppers and chimichurri

Vegetarian Mediterranean Quick Grilling Shareable Summer

Halloumi is one of those ingredients that never lets you down on the grill. The cheese develops a golden, crispy exterior while staying soft and creamy inside. Combine that with sweet roasted peppers and a homemade chimichurri, and you have a dish that will make everyone at the table happy. For this, use a good Grill pan made of cast iron, because it holds heat evenly and gives you exactly those beautiful grill marks this dish calls for.

x_ckl_recipe_markerGrilled halloumi with roasted peppers and chimichurri Grilled halloumi with beautiful grill marks, sweet roasted peppers and a fresh chimichurri. This dish is quick to make, impressive on the table and lovely for sharing. How to make grilled halloumi with roasted peppers and chimichurri? Appetizer Mediterranean 4 servings 10 min 25 min

Make the chimichurri: finely chop the parsley and garlic and mix with olive oil, red wine vinegar, dried chili flakes, salt and pepper. Set aside to let the flavors meld.
Cut the peppers into large pieces and lightly brush them with olive oil. Heat the grill pan over medium-high heat until very hot.
Grill the pepper pieces 3 to 4 minutes per side until they are softened and have nice grill marks. Remove them from the pan and set aside.
Slice the halloumi into pieces about 1 cm thick and pat them dry with kitchen paper. Brush the slices on both sides with a little olive oil.
Place the halloumi slices in the hot grill pan and grill them 2 minutes per side without moving them. This gives you the best grill marks and an even golden crust.
Arrange the grilled peppers on a platter, place the halloumi on top and spoon the chimichurri generously over. Serve immediately, as halloumi is at its best when still warm.

Vegetarian Mediterranean Quick Grilling Shareable Summer 2 blocks halloumi (approx. 225 g each), in 1 cm slices 3 peppers (red and yellow), cut into large pieces 3 tbsp olive oil 30 g fresh parsley, finely chopped 2 cloves garlic, finely chopped 3 tbsp olive oil (for the chimichurri) 1.5 tbsp red wine vinegar 0.5 tsp dried chili flakes Salt and freshly ground pepper to taste Cast-iron grill pan Cutting board Sharp knife Mixing bowl Kitchen paper Serving platter Grill pan griddle-pan Vegetable slicer vegetable-slicer Bread baskets bread-baskets Serving dishes serving-dishes Blackwell grill pan cast iron 26 x 26 cm – without non-stick coating – suitable for all heat sources Blackwell Grillpan Blackwell grill pan cast iron / skillet 23 x 23 cm – without non-stick coating – suitable for all heat sources Blackwell ["Grill pan"] Beka grill pan Energy R 28 x 28 cm – ceramic non-stick coating Beka Grillpan Quick wrap with hummus, roasted vegetables and feta foodies-quick-wrap-with-hummus-roasted-vegetables-and-feta Salade niçoise with fresh tuna foodies-salade-nicoise-with-fresh-tuna Cheese board with honey, walnuts and fig jam foodies-cheese-board-with-honey-walnuts-and-fig-jam Gluten-free cassava flour blinis with crème fraîche and smoked trout foodies-gluten-free-cassava-flour-blinis-with-creme-fraiche-and-smoked-trout

Recipe

Grilled halloumi with roasted peppers and chimichurri

Grilled halloumi with beautiful grill marks, sweet roasted peppers and a fresh chimichurri. This dish is quick to make, impressive on the table and lovely for sharing.

Course	Appetizer
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Cast-iron grill pan
Cutting board
Sharp knife
Mixing bowl
Kitchen paper
Serving platter

Ingredients

2 blocks halloumi (approx. 225 g each), in 1 cm slices
3 peppers (red and yellow), cut into large pieces
3 tbsp olive oil
30 g fresh parsley, finely chopped
2 cloves garlic, finely chopped
3 tbsp olive oil (for the chimichurri)
1.5 tbsp red wine vinegar
0.5 tsp dried chili flakes
Salt and freshly ground pepper to taste

How to make grilled halloumi with roasted peppers and chimichurri?

Make the chimichurri: finely chop the parsley and garlic and mix with olive oil, red wine vinegar, dried chili flakes, salt and pepper. Set aside to let the flavors meld.
Cut the peppers into large pieces and lightly brush them with olive oil. Heat the grill pan over medium-high heat until very hot.
Grill the pepper pieces 3 to 4 minutes per side until they are softened and have nice grill marks. Remove them from the pan and set aside.
Slice the halloumi into pieces about 1 cm thick and pat them dry with kitchen paper. Brush the slices on both sides with a little olive oil.
Place the halloumi slices in the hot grill pan and grill them 2 minutes per side without moving them. This gives you the best grill marks and an even golden crust.
Arrange the grilled peppers on a platter, place the halloumi on top and spoon the chimichurri generously over. Serve immediately, as halloumi is at its best when still warm.

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A cast-iron grill pan is the smartest tool to have if you love grilling. It improves the more you use it and will last for years. That's quality that pays for itself, without fuss.

This dish also works wonderfully as a side to grilled meat or fish, or serve it with some warm bread on the table and let everyone help themselves. Enjoyment starts with eating together, and this recipe makes that very easy.