GRILLED HALLOUMI VEGETABLE SIZZLE
Grilled Halloumi Vegetable Sizzle is a quick and vibrant Mediterranean-inspired dish packed with flavour and texture. The salty richness of the halloumi contrasts beautifully with the mild, tender courgette rounds and the sweet burst of roasted cherry tomatoes. Lightly seasoned with oregano and cracked black pepper, this dish is pan-seared in olive oil until golden and aromatic. It makes an excellent light lunch, appetiser or shared side dish at summer gatherings with only a few simple ingredients and minimal preparation. This sizzle is perfect for those seeking a healthy yet indulgent vegetarian meal. Ideal for busy days, this high-protein, low-carbohydrate plate also fits well into gluten-free or low-sugar meal plans. Whether served on its own, paired with crusty bread or atop fresh salad, it’s satisfying, wholesome and irresistibly moreish.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Pan-Fry, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Summer, Picnic, Mother’s Day, Cocktail Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Low/No Sugar, Wheat/Gluten-Free, Healthy, Quick & Easy
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Grilled Halloumi Vegetable Sizzle:
- 75g halloumi cheese, sliced
- ½ cup courgette rounds
- ¼ cup cherry tomatoes
- 1 teaspoon olive oil
- ½ teaspoon oregano
- Cracked black pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 259.7 kilocalories
- Fat: 21.0 grams
- Saturated Fat: 10.7 grams
- Carbohydrates: 7.2 grams
- Sodium: 862.5 milligrams
- Sugar: 2.7 grams
- Fibre: 1.5 grams
- Protein: 11.9 grams
- Cholesterol: 66.8 milligrams
- Calcium: 394.6 milligrams
- Iron: 1.1 milligrams
- Potassium: 325.8 milligrams
- Vitamin D: 0.3 µg
PREPARATION
These steps are followed for the preparation of Grilled Halloumi Vegetable Sizzle:
- Slice And Prepare Ingredients: Cut the halloumi into thick slices. Slice the courgette into 1cm rounds and halve the cherry tomatoes.
- Heat The Pan: Warm olive oil in a non-stick frying pan over medium heat until shimmering.
- Cook The Courgette: Place the courgette rounds into the pan and sauté for 3 to 4 minutes until golden on each side. Push to the side of the pan.
- Add Tomatoes: Toss in the cherry tomatoes and cook for 2 to 3 minutes, allowing them to blister and soften slightly.
- Sear The Halloumi: Add halloumi slices to the centre of the pan and sear for 2 to 3 minutes per side until golden and lightly crisp.
- Season And Combine: Sprinkle oregano and cracked black pepper over all the ingredients in the pan. Gently toss everything together.
- Serve Hot: Transfer to a serving plate and enjoy immediately while the halloumi is warm and tender.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Dry The Halloumi: Pat the halloumi slices dry with a paper towel to ensure a better golden crust.
- Even Cuts: Slice courgette evenly to allow uniform cooking and avoid sogginess.
- Use A Non-Stick Pan: This prevents the cheese from sticking and helps achieve a crisp sear.
- Don’t Overcrowd: Cook in batches if necessary to give each ingredient space in the pan.
- Serve Immediately: Halloumi tastes best freshly grilled when it’s warm and tender inside.
VARIATIONS
- Add Herbs: Try basil, parsley or thyme for a different flavour profile.
- Include Olives: Black or green olives add saltiness and Mediterranean flair.
- Make It Spicy: Add a pinch of chilli flakes or smoked paprika for heat.
- Boost Fibre: Mix in baby spinach or rocket leaves right at the end of cooking.
- Vegan Swap: Use firm tofu or plant-based halloumi alternatives for a dairy-free version.
PREPPING AND STORAGE
- Refrigeration: Store any leftovers in an airtight container for up to 2 days. Reheat gently in a skillet before serving.
- Freezing Not Recommended: Halloumi changes texture when frozen and thawed, so it’s best served fresh.
- Meal Preparation Tip: You can slice and store the raw ingredients separately in the fridge for up to 24 hours in advance.