ChefXi OfficialA vibrant, smoky lunch featuring thick slabs of grilled halloumi nestled atop a bed of charred Mediterranean vegetables and fresh herbs.
In a small bowl, whisk together the olive oil, lemon juice, honey, and dried oregano to create the dressing and marinade.
A touch of honey helps the vegetables caramelize beautifully on the grates.
Toss the sliced bell peppers and zucchini ribbons in half of the dressing. Let them sit while the grill heats up.
Heat your grill or a heavy cast-iron grill pan over medium-high heat. Place the peppers and zucchini on the hot surface.
Don't move them too much; you want those deep, dark char lines.
Add the halloumi slices to the grill. Cook for about 2 minutes per side until gold-brown and slightly softened.
During the last minute of cooking, toss the cherry tomatoes onto the grill just until the skins begin to blister.
Arrange the fresh arugula on plates. Top with the charred vegetables and the warm halloumi. Drizzle with the remaining dressing and serve immediately.
The essence of this dish lies in the contrast between the cold, crisp greens and the warm, smoke-kissed halloumi. Ensure your grill or pan is screaming hot before adding the cheese to get those iconic char marks without melting the core. Inspired by the sun-drenched shores of Cyprus but grounded in the smoky soul of the BBQ.
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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