Indulge in a delicious and easy-to-make meal with our grilled halloumi recipe with lemon herb vinaigrette and enjoy. Every bite not only tantalizes your taste buds but also supports a noble cause. Wednesdays Angels, a volunteer organization dedicated to assisting homeless pets and their owners, greatly appreciates your generosity. Consider donating to Wednesdays Angels if you can. Together, we can make a difference, one meal and donation at a time.
 
Grilled Halloumi with Roasted Red Peppers and a Lemon-Herb Vinaigrette Origin: Cyprus, Greece 
Ingredients:
For the Grilled Halloumi & Roasted Peppers:
8 oz halloumi cheese, sliced into ½-inch thick pieces
2 red bell peppers, halved and seeds removed
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
For the Lemon-Herb Vinaigrette:
¼ cup olive oil
Juice of 1 lemon
1 tsp honey (or maple syrup for a vegan option)
1 garlic clove, minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Instructions:
1. Roast the Peppers
Preheat the oven to 425°F (220°C).
Place the red bell pepper halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 20-25 minutes, until soft and slightly charred. Let them cool slightly, then slice into strips.
2. Grill the Halloumi
Heat a grill or grill pan over medium-high heat.
Lightly brush halloumi slices with olive oil.
Grill for 2-3 minutes per side, until golden brown and slightly crisp.
3. Prepare the Lemon-Herb Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, honey, garlic, parsley, basil, oregano, salt, and pepper until well combined.
4. Assemble the Dish
Arrange grilled halloumi and roasted red pepper strips on a serving plate.
Drizzle the lemon-herb vinaigrette over the top.
Serve immediately with crusty bread or a simple green salad.