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Griddled Halloumi and vegetables with parsley pesto


This is a fabulous, yet simple combination.. it works so well with the parsley pesto


Serves 2


1 pack of halloumi

1 courgette

1 red pepper

1/2 large aubergine

2 tablespoons of Purely parsley pesto

Olive oil

Salt and Pepper to season


  • Chop your courgette in half width ways, then chop each half length ways into 1cm width slices.

  • Chop the red pepper into full length slices about 2cms in width.

  • Chop the aubergine length ways, about 1cm in width slices.

  • Drizzle the vegetables with olive oil and season with salt and pepper.

  • Slice your halloumi length ways into 1/2cm thick slices. Drizzle with oil and season with pepper only.

  • Place your griddle pan over a high heat. Heat the pan up.

  • Griddle the veggies, push down on them to get the lines. You don’t want them to burn, so adjust the heat if necessary, you don’t want the veggies to be completely soft.

  • Divide the vegetables between the 2 plates.

  • Place a separate sauce pan onto a high heat, the halloumi will cook quickly, 30ish seconds on each side, you want it to be golden.

  • Divide the halloumi between the two plates.

  • Drizzle the parsley pesto around the edge of the plates.

  • Serve immediately.

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