Ingredients:
For the Halloumi:
8 oz halloumi cheese, sliced into ½-inch pieces
1 tbsp olive oil
Fresh lemon wedges for serving
For the Olive Tapenade:
½ cup Kalamata olives, pitted
¼ cup green olives, pitted
1 clove garlic
1 tbsp capers
1 tbsp lemon juice
2 tbsp olive oil
1 tsp fresh oregano or thyme leaves
For the Platter:
Pita bread or flatbread, cut into triangles
Cherry tomatoes, halved
Cucumber slices
Roasted red peppers
Fresh herbs (parsley or mint) for garnish
Directions:
Make the Olive Tapenade:
In a food processor, combine Kalamata olives, green olives, garlic, capers, lemon juice, olive oil, and oregano. Pulse until roughly chopped (not fully smooth). Adjust seasoning to taste.
Grill the Halloumi:
Heat a nonstick skillet or grill pan over medium-high heat. Drizzle olive oil and cook halloumi slices 1–2 minutes per side until golden brown and crispy on the edges.
Assemble the Mezze Platter:
Arrange grilled halloumi on a large serving board with olive tapenade, pita triangles, cherry tomatoes, cucumber slices, and roasted red peppers.
Serve:
Garnish with fresh herbs and a squeeze of lemon. Serve warm or at room temperature as a vibrant appetizer or light meal.
Nutritional Info (per serving, 1 of 4):
Calories: ~410
Protein: 18g
Carbohydrates: 22g
Fat: 28g
Fiber: 3g
