Grilled Halloumi with Roasted Vegetables, Gremolata and Buckwheat

One Meal + One Platter = One Happy Crowd! My Grilled Halloumi with Roasted Vegetables, Gremolata and Buckwheat is the epitome of lunch or dinner on a platter. This vegetarian dish hits all the right notes - it’s savoury, salty, tangy, herbaceous, bright, citrusy, peppery, sweet and nutty, with the slightest hint of heat.

If you’ve never tried Halloumi cheese, then you’re missing out! This cheese originated in Cyprus and is made using a combination of sheep and goat’s milk. It’s salty, tangy, has a squeaky texture and is just plain delicious! This cheese has substance and can handle the heat, which makes it a great option for grilling, given its high melting point. In this recipe, the Halloumi is grilled for a few minutes and is then seasoned with honey, lemon juice and red pepper flakes. Yum!

The Halloumi cheese is then layered over a platter of roasted vegetables, arugula and cooked buckwheat and is topped off with a fresh, bright and flavourful gremolata. The components of this dish come together to create a flavourful and hearty bite, which will leave you feeling full and satisfied.

This one-dish meal is a perfect vegetarian option for your next dinner party, BBQ or social gathering. It’s also a fantastic meal prep idea if you’re expecting to have a busy week. Grab a spoon and come and cook with me! Serve and enjoy!

Ingredients:

Grilled Halloumi Cheese

• 200g Halloumi cheese, cut into 1/2 inch slices (See Notes below)

• 1 1/2 Tbsp avocado oil

• Juice of 1/2 a lemon

• 1/4 tsp red pepper flakes, optional

• Drizzle of honey, to taste

Gremolata

• 2 cups parsley, leaves and stems

• 1/2 cup olive oil

• 2 Tbsp fresh lemon juice

• Zest of 1 lemon

• 1 clove garlic

• 1/4 tsp kosher salt

• Pinch of ground pepper

Platter Add-Ons

• 3 cups cooked buckwheat, slightly cooled (See Notes below)

• 2 cups arugula

• 1 sheet pan of Roasted Vegetables (See Notes below)

Instructions:

1. Making the Gremolata: To a food processor, add the parsley, olive oil, lemon juice and zest, garlic, salt and pepper. Cover and pulse 8 - 10 times or until the mixture is finely chopped. Set aside.

2. Preparing the Platter: Spread the cooked buckwheat over the base of a large platter and top it with arugula followed by the roasted vegetables. Then, dollop generous spoonfuls of gremolata over the vegetables.

3. Grilling the Halloumi: To a grill pan set over medium-high heat, add the avocado oil. When the pan is hot, add the halloumi and cook for 2 minutes per side. Turn off the heat, season with lemon juice, a drizzle of honey and a sprinkling of red pepper flakes.

4. Arrange the grilled Halloumi over the roasted vegetables and gremolata. Serve and enjoy!

Notes:

1. Preparing the Halloumi Cheese: Pat the Halloumi dry with a paper towel prior to slicing. This will remove any excess moisture and promote a more even grill.

2. No Food Processor?: Not a problem! You can simply chop up the parsley leaves and stems finely, mince the garlic and toss them into a small bowl along with the oil, lemon juice and zest, salt and pepper. Give it a good whisk, until fully incorporated, and set aside.

3. I Don’t Have a Grill Pan, What Do I Do?: If you don’t have a grill pan, not to worry! You can simply cook the Halloumi using a cast iron or non-stick skillet. Just follow the instructions outlined above. You won’t achieve the “grill mark effect” on the cheese but you will be left with a nice and even sear.

4. Can I Use Something Other Than Buckwheat?: You most certainly can! Rice, quinoa, orzo or couscous can be used as a substitute and work well here.

5. Roasted Vegetables: For this recipe, you will need 1 sheet tray of roasted vegetables. My Roasted Vegetables recipe yields 2 sheet trays worth of veggies. You can reduce the ingredients in the recipe by half to make 1 sheet tray or simply make the full recipe, or 2 sheet trays worth, and enjoy it the next day alongside your favourite protein, in a salad or pasta, or use them as a topping for a sandwich or pizza.