Grilled haloumi cheese with pesto

  • Preparation 10 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing I do not suggest


Ingredients for the pesto

  • 2 cups fresh Italian parsley leaves
  • 1 cup fresh basil leaves
  • 1/4 cup fresh parmesan cheese, grated
  • 1/2 cup walnuts
  • 1/4 cup olive oil (+ 1 tbsp. for the finish)
  • juice of half a lemon
  • 1 large clove of garlic, coarsely chopped
  • Salt and freshly ground pepper


  • About 500g plain haloumi cheese
  • 1 cup basil pesto
  • Salt and pepper from the mill
  • Olive oil
  • Equipment needed: Reusable grill sheet



  • Put all the ingredients for the pesto in a food processor and chop until fine, then season with salt and pepper. Add 1 tbsp of olive oil and mix with a spoon.
  • Place the cheese in a large airtight dish and pour in the pesto. Add a thin stream of olive oil and pepper to taste. Toss gently to coat and set aside in the refrigerator for at least 3 hours or better yet, overnight.
  • Preheat barbecue to high and reduce to medium.
  • Place the baking sheet on the grill and place the haloumi on top. Cook for 3 to 4 minutes per side to get a good mark. Baste with the remaining pesto non-stop! Serve immediately.