Grilled Halloumi and Vegetable Flatbread
Charred halloumi, roasted peppers, and a smear of pesto on warm flatbread. This is the lunch that makes salad people jealous.
Main Dish · Prep 10 min · Cook 10 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 250 g halloumi, sliced 1cm thick
- 2 large flatbread
- 100 g roasted red peppers, jarred, drained
- 3 tbsp basil pesto
- 2 handfuls arugula
- 1 lemon, juiced
- 1 tbsp olive oil
- black pepper, freshly cracked
There is something about halloumi that makes me unreasonably happy. Maybe it is the squeak. Maybe it is the fact that you can grill cheese without it melting into oblivion. Either way, it is perfect on flatbread.
This is my go-to summer lunch — grilled halloumi slices with roasted peppers, a generous smear of pesto, some peppery arugula, and a squeeze of lemon. It takes about 15 minutes total and every bite has something interesting happening.
The halloumi needs to be grilled until it has proper char marks. Not just warmed through — actually charred. That caramelized crust is where all the magic lives.
Pro Tips
- Slice the halloumi about 1cm thick. Too thin and it disappears, too thick and the ratio is off.
- High heat, 2 minutes per side. Do not move it until it releases naturally from the pan.
- Use store-bought pesto. Life is short. Or make your own if you are feeling ambitious.
- The flatbread should be warm and pliable, not toasted and crunchy.
Serving
Fold and eat with your hands. Have napkins ready — this gets messy in the best way.
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