Grilled Halloumi and Cherry Tomatoes with Mint Pesto

By tammy1365

by Joanne Weir

Ingredients

• 1 1/4 cups (loosely packed) fresh mint leaves
• 3/4 cup (loosely packed) fresh basil leaves
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 garlic clove, sliced
• 2 tablespoons pine nuts, toasted
• 8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
• 12 ounces Halloumi cheese, cut crosswise into 2-inch-thick slices
• 12 fresh basil leaves, thinly sliced
• 3 to 4 long metal skewers

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Combine mint, 3/4 cup basil, Parmesan, 1/4
cup oil, garlic, and pine nuts in processor.
Blend until smooth. Season pesto with salt
and pepper. Transfer to small bowl.

Prepare barbecue (medium-high heat).
Thread tomatoes onto skewers. Brush with
2 tablespoons oil; sprinkle with salt. Grill
skewers until tomato skins crack, 2 to 3
minutes per side. Grill Halloumi until golden,
2 minutes per side. Transfer cheese to platter.

Remove tomatoes from skewers and
scatter over cheese. Top with dollops of
pesto. Sprinkle with sliced basil and serve.

Per serving: 465 calories, 41 g fat 2 g fiber

Nutritional analysis provided by

Bon Appétit