Grilled halloumi, roasted peppers and chimichurri

A protein-rich and colorful vegetarian dish: slices of grilled halloumi served with roasted peppers and a herbaceous chimichurri — melting texture and crunchy contrast.

Ingredients

200g halloumi, cut into slices

2 red peppers, cut into strips

2 tablespoons of olive oil

For the chimichurri: 1 bunch of parsley, 2 tablespoons of fresh oregano, 1 clove of garlic, 1 tablespoon of red wine vinegar, 3 tablespoons of olive oil, salt and pepper

Zest of 1/2 lemon (optional)

Instructions

1. Preheat the oven to 200°C (static heat). Wash and seed the peppers, then cut them into strips of approximately 1 cm.
2. Spread the strips on a baking tray lined with parchment paper, drizzle with a tablespoon of olive oil, lightly salt and bake for 18–22 minutes until tender and starting to caramelize around the edges.
3. Prepare the chimichurri: chop the parsley and oregano, chop the garlic and mix with the vinegar, olive oil, salt, pepper and possibly the lemon zest; adjust seasoning.
4. Heat a grill pan over high heat and grill the halloumi slices for 2–3 minutes per side until nicely browned and slightly crispy on the outside.
5. Arrange: arrange the hot halloumi slices with the roasted peppers and generously top with chimichurri. Serve immediately to maintain the hot/cool contrast.

Variants

• Add black olives for an extra salty note.
• Replace the halloumi with marinated firm tofu for a vegan version (increases preparation).
• Serve on skewers for a friendly presentation.

Tips

• The halloumi grills very well and keeps a firm texture, do not overcook it.
• Prepare the chimichurri in advance to let the flavors develop.
• The peppers can be replaced with zucchini to vary the textures.

FAQ