Grilled Halloumi with Cilantro Pesto & Peppers –

Ingredients

• 1 bunch (100g) cilantro
• 1 jalapeño pepper, seeds removed
• 35g pine nuts
• 20g grated Parmesan cheese
• 3 cloves garlic, peeled
• Juice of 1 lime
• Kosher salt, as desired
• 4 tablespoons + ½ teaspoon olive oil, divided
• 1 small yellow bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 149g grape tomatoes, halved
• 255.15g halloumi, sliced ¼ inch-thick, patted dry
• Ground black pepper, as desired
• 1 bunch (1 cup) cilantro
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup + ½ teaspoon olive oil, divided
• 1 cup grape tomatoes, halved
• 9 ounces halloumi, sliced ¼ inch-thick, patted dry
• Food Processor
• Tongs
• Step 3 When unit beeps to signal it has preheated, open hood and place the bell peppers on the grill grate and sprinkle with salt. Close hood to begin cooking.
• Step 4 When cook time reaches 5 minutes, open the hood, and flip peppers. Close hood and continue cooking for 5 minutes.
• Step 6 While the peppers and tomatoes cook, drizzle the halloumi with ½ teaspoon olive oil and sprinkle with salt and pepper.
• Step 8 When cooking is complete, spread the prepared pesto on a plate, then top with halloumi and vegetables.