Name: Grilled Halloumi and Vegetable Flatbread
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
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)

Charred halloumi, roasted peppers, and a smear of pesto on warm flatbread. This is the lunch that makes salad people jealous.

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 prop