Halloumi with Grilled Zucchini

Ingredients

• 2 Garlic cloves
• 5 g Basil (1 handful)
• 45 g pine nuts (3 tbsp)
• 45 g walnut kernels (3 tbsp)
• 120 ml olive oil
• Salt
• Pepper
• 1 tsp Pul Biber (chili seasoning)
• 400 g Halloumi cheese (45% fat in milk)
• 400 g zucchini (2 zucchinis)
• 2 tbsp Rapeseed oil
• 50 g physalis (1 handful)

Instructions

1. 1.

   Peel and finely dice the garlic. Wash, dry, and roughly chop the basil leaves. Toast the pine nuts and walnuts in a pan without oil for 3 minutes, then let cool on a plate for about 10 minutes before chopping them again. Mix with garlic, basil, and olive oil; season the nut sauce with salt, pepper, and Pul Biber.

2. 2.

   Slice the Halloumi into approximately 1½ cm thick pieces and grill each side for 4–5 minutes over high heat.

3. 3.

   Meanwhile wash, trim, and cut the zucchini lengthwise into thin strips. Keep the grilled Halloumi warm. Grill the zucchini strips for 2–3 minutes per side on the hot grill.

4. 4.

   Arrange the grilled zucchini and Halloumi on plates, drizzle with nut sauce, and garnish with halved physalis.