Grilled Halloumi and Vegetable Medley with Cilantro Chimichurri

This colorful vegetable medley is a celebration of textures and flavors. Roasted sweet potatoes and red onions bring sweetness and depth, while juicy grape tomatoes and creamy avocado add freshness. The star of the show is the grilling cheese-halloumi-which gets pan-fried until golden and crispy on the outside, yet stays firm and salty inside.

A bright cilantro chimichurri, spiked with garlic, chili and lime, ties everything together with a herby, tangy kick. It’s a quick, one-pan-plus-baking-sheet meal that feels special enough for a weekend dinner but easy enough for a weeknight.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel sweet potatoes and cut into ½-inch cubes. Halve and peel the red onion, then cut into ½-inch wedges.
2. On a baking sheet, toss sweet potatoes and onion with a drizzle of olive oil, salt and pepper. Roast until tender and browned, about 25 minutes, tossing halfway through.
3. Halve grape tomatoes lengthwise. Finely chop cilantro; set aside 1 tablespoon in a large bowl. Mince garlic to get 1 teaspoon. Halve the lime. Halve, pit and peel avocado, then cut into small cubes. Mince the chili pepper (remove ribs and seeds for less heat).
4. In a small bowl, combine remaining cilantro, ½ teaspoon cumin, a pinch of minced garlic and a pinch of chili. Squeeze in lime juice and add a generous drizzle of olive oil. Season with salt and pepper. Add more lime or oil to achieve a loose, drizzling consistency. Set chimichurri aside.
5. Cut 4 oz grilling cheese into ⅓-inch-thick slices. When sweet potatoes and onion are nearly done, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add cheese slices and cook until browned, 1-2 minutes per side.
6. In the large bowl with reserved cilantro, add roasted sweet potatoes and onion, tomatoes, avocado, a squeeze of lime and remaining chili (to taste). Toss gently. Divide among plates, top with grilled cheese and drizzle with chimichurri.

Recipe Tips

FAQ

What is grilling cheese and can I substitute it?

Grilling cheese, often halloumi, has a high melting point, so it holds its shape when fried. You can substitute with paneer or queso blanco for a similar texture.

Can I make this dish ahead of time?

You can roast the vegetables in advance and store them in the fridge. Fry the cheese and assemble just before serving to keep the cheese crispy and the avocado fresh.

Is this recipe spicy?

It has a mild kick from the chili pepper. For less heat, remove the seeds and ribs; for more, add extra chili or a pinch of red pepper flakes.