Gegrilde halloumi met geroosterde paprika en chimichurri

Ingredients

• 2 blocks (about 225 g each), sliced into 1 cm-thick pieceshalloumi
• 3bell peppers (red and yellow), cut into large pieces
• 45 ml (3 tbsp)olive oil
• 30 gfresh parsley, finely chopped
• 2 cloves, finely choppedgarlic
• 45 ml (3 tbsp)olive oil, for the chimichurri
• 22.5 ml (1½ tbsp)red wine vinegar
• 2.5 ml (½ tsp)dried chilli flakes
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Mix the chimichurri

   Finely chop the parsley and garlic, then mix them with the chimichurri olive oil, red wine vinegar, chilli flakes, salt and pepper. Set aside so the flavours can meld.

2. 2

   Heat the pan

   Cut the peppers into large pieces and brush them lightly with olive oil. Heat a grill pan over medium-high heat until very hot.

3. 3

   Grill the peppers

   Cook the pepper pieces for 3 to 4 minutes per side, until softened and marked with grill lines. Remove them from the pan and set aside.

4. 4

   Prepare the halloumi

   Slice the halloumi into pieces about 1 cm thick and pat them dry with kitchen paper. Brush both sides with a little olive oil.

5. 5

   Grill the halloumi

   Place the halloumi in the hot grill pan and cook for 2 minutes per side without moving the slices, until they have clear grill marks and a golden crust.

6. 6

   Assemble and serve

   Arrange the grilled peppers on a platter, add the halloumi and spoon the chimichurri generously over everything. Serve immediately, while the halloumi is warm.

What is grilled halloumi with chimichurri?

Halloumi is a firm, salty cheese from Cyprus that holds its shape when grilled, making it a natural choice for a quick hot dish. Chimichurri is a chopped herb sauce associated with Argentina and Uruguay; here, parsley, garlic, vinegar and oil bring a bright contrast to the cheese.

This Mediterranean-style plate pairs that punchy sauce with sweet red and yellow peppers. The peppers soften and char in the pan, while the halloumi gets a browned outside and a pleasantly springy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 24g protein, 8g carbs, 51g fat.

Halloumi supplies most of the protein and saturated fat, while the olive oil contributes much of the fat and energy. The peppers add some carbohydrate, with only a small amount coming from the herbs and garlic. Serve with a generous green salad or vegetables to round out the plate.

Make the chimichurri first

Herbs and garlic: chop them finely so their flavour spreads through the oil and vinegar rather than leaving large, raw pieces in the sauce.

Resting time: mix the sauce before heating the pan and leave it aside while you grill. Even a short rest gives the flavours time to come together.

Get good grill marks

Hot pan: allow the grill pan to become very hot before adding the peppers. A properly heated surface helps mark the vegetables without leaving them in the pan for too long.

Room to grill: arrange the peppers so they can make contact with the pan. If the pan is crowded, cook them in batches rather than piling them up.

Handle the halloumi gently

Dry slices: patting the halloumi dry helps it brown instead of releasing excess moisture against the hot pan.

Leave it alone: cook each side for 2 minutes without shifting the slices. Moving them too soon can interrupt the crust and make the grill lines less distinct.

Look for the right texture

Peppers: take them off when they are softened and visibly marked, after 3 to 4 minutes per side. They should still hold their shape for serving.

Halloumi: aim for a golden, marked surface and a warm, springy centre. Serve it promptly, as it firms up as it cools.

Serve it while warm

Spread the peppers across a platter before adding the halloumi, so both are easy to take and the cheese does not hide all the vegetables. Spoon the chimichurri over the top just before serving.

For a more filling meal, pair the platter with warm flatbreads, couscous or a simple grain salad. A crisp green salad also works well alongside the salty cheese.

Recipe notes & tips

• Have the chimichurri ready before you start grilling so the cheese can be served straight from the pan.
• Use a sharp knife to cut the halloumi into even 1 cm slices for consistent browning.
• Brush the peppers lightly with oil rather than drenching them, so they can char in the pan.
• Cook the peppers first and set them aside while the halloumi grills.
• Taste the chimichurri before serving and adjust the salt, pepper or chilli to suit.
• If your grill pan is small, cook the peppers in batches to give them room to mark.

Variations

• Add lemon: stir a little lemon juice into the chimichurri for extra brightness.
• Use fresh chilli: finely chop fresh chilli into the sauce instead of dried flakes.
• Try different peppers: use all red or add orange peppers for a sweeter mix.
• Add oregano: mix a little chopped fresh oregano into the parsley sauce.
• Serve with grains: add cooked couscous or bulgur to turn the platter into a fuller meal.

Common mistakes to avoid

• Moving the halloumi too soon: leave each side undisturbed for 2 minutes to help the crust and grill marks form.
• Using a cool pan: heat it over medium-high until very hot before grilling.
• Crowding the peppers: grill in batches if needed so the pieces can make contact with the pan.
• Skipping the drying step: pat the halloumi dry before brushing it with oil.
• Grilling too far ahead: cook the halloumi close to serving time, as it is best warm.

How to store

Store leftover peppers and halloumi in a covered container in the fridge for up to 2 days, ideally with the chimichurri kept separately. Reheat the peppers and halloumi briefly in a pan over a medium heat; the halloumi will be firmer after chilling.

Frequently asked questions