ChefXi OfficialHearth-charred broccolini tossed with salty halloumi, toasted pine nuts, and a vibrant burnt lemon vinaigrette. A side dish that brings the fire of the grill to the elegance of the garden.
Toss the trimmed broccolini and halloumi slices with a drizzle of olive oil and a pinch of salt.
Make sure the broccolini is dry so it chars instead of steams.
Place the lemon halves cut-side down on a hot grill or cast-iron skillet over medium-high heat. Cook until deeply charred and caramelized.
This unlocks a smoky sweetness you can't get from raw juice.
Grill the broccolini for 3-4 minutes per side until tender-crisp with charred edges. At the same time, grill the halloumi for 1-2 minutes per side until golden brown and soft.
Halloumi has a high melting point, so don't be afraid of the heat!
In a small bowl, whisk together the juice from the charred lemons, 3 tbsp olive oil, minced garlic, honey, and red pepper flakes.
Taste for harmony; add a pinch more salt if the halloumi isn't salty enough.
Arrange the charred broccolini and halloumi on a platter. Drizzle generously with the vinaigrette and top with toasted pine nuts and torn mint.
Serve immediately while the cheese is still warm and supple.
This side dish is all about the 'essence' of the Mediterranean meeting the smoke of the American South. The key is to char the lemons—it transforms the acidity into something soulful and deep. Respect the lineage of the ingredients by using the best olive oil you can find. It’s the ink that writes the story of this plate.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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