Grilled Halloumi with Roasted Zucchini

There is a specific kind of magic that happens when you grill halloumi. If you have never worked with this “grilling cheese” before, you are in for a treat. Originating from Cyprus, halloumi has a unique high melting point. Instead of turning into a puddle, it holds its structure, allowing you to develop a deep, dark golden-brown crust while the center softens into a warm, buttery consistency.

When I first started coaching clients on vegetarian high-protein meals, I noticed a common hurdle: the "boredom factor." People tend to reach for the same three vegetables. By roasting the zucchini until it develops a nutty, caramelized edge, we provide a foundation that grounds the punchy salt of the cheese. It is a dish that relies on simplicity, but demands respect for the process. When the zest of the lemon hits the warm cheese and the scent of fresh, torn mint fills your kitchen, you realize you don’t need a complicated recipe to eat well.

To bring this dish to life, quality is your best friend. Since there are so few components, make sure your produce is vibrant and your olive oil is cold-pressed.

• 250g (approx. 9oz) Halloumi cheese, sliced into 1cm thick rectangles
• 3 medium zucchinis, sliced diagonally into half-inch rounds
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika (the sweet, smoky aroma elevates the zucchini)
• 1 tbsp fresh lemon juice
• 1/4 cup fresh mint leaves, torn by hand
• 1 tbsp pine nuts, lightly toasted in a dry pan
• Sea salt and cracked black pepper to taste

1. Prepare the oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Roast the Zucchini: Toss your sliced zucchini in a bowl with half the olive oil, the smoked paprika, and a generous pinch of sea salt and pepper. Spread them out in a single layer on your baking sheet. Roast for 15–20 minutes, flipping halfway through, until the edges start to look mahogany-brown and the centers are tender.
3. The Grill Sizzle: While the zucchini finishes, get your grill pan or cast-iron skillet over medium-high heat. You want it hot enough that the pan 'sings' when the cheese touches the surface.
4. Sear: Place your halloumi slices in the pan. Resist the urge to poke them! Let them sit undisturbed for about 2 minutes. Once the underside is deeply bronzed, flip them carefully. They will release easily when the crust is fully formed.
5. Assemble: Arrange the hot, charred zucchini on a platter, top with the grilled halloumi, and immediately hit it with the lemon juice. Sprinkle the torn mint and toasted pine nuts over the top for a crunch that ties everything together.

If you're planning your meals for the week, this dish is surprisingly resilient. While the halloumi is always best fresh, you can definitely prep the zucchini ahead of time.

Prep Advice: Slice your zucchini and toss it with the paprika and oil the night before. Keep it in an airtight container until you're ready to roast. This saves precious minutes during the post-work rush.

Storage: Store the roasted zucchini and halloumi in separate containers in the fridge for up to 3 days. To reheat, pop the zucchini back in the oven or air fryer for 5 minutes. Reheat the halloumi quickly in a dry pan over medium heat; be careful not to over-cook, or it will turn rubbery.