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Grilled Halloumi Plate with Zucchini, Rice & Fresh Tzatziki

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A Mediterranean-inspired dish featuring golden grilled halloumi, charred zucchini, herbed rice, and a cool, creamy tzatziki sauce. A balanced, flavorful plate perfect for weeknight dinners or elegant entertaining.

Ingredients

  • Halloumi Cheese: 8 ounces, sliced into ½-inch slabs
  • Zucchini: 2 medium, sliced lengthwise
  • Olive Oil: 3 tablespoons
  • Salt: 1 teaspoon
  • Black Pepper: ½ teaspoon
  • Long-Grain Rice: 1 cup
  • Vegetable Broth: 2 cups
  • Fresh Parsley: 2 tablespoons, chopped
  • Greek Yogurt: 1 cup
  • Cucumber: ½ cup, grated and drained
  • Garlic: 1 clove, finely grated
  • Lemon Juice: 1 tablespoon
  • Fresh Dill: 1 tablespoon, chopped
  • Optional Chili Flakes: ¼ teaspoon

Instructions

  1. Preheat Your Equipment: Heat a grill pan or outdoor grill over medium-high heat.
  2. Combine Ingredients: In a pot, bring vegetable broth to a boil. Add rice and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes. Turn off heat, let rest 5 minutes, then fluff with a fork and stir in parsley.
  3. Prepare Your Cooking Vessel: While rice cooks, place zucchini slices in a bowl. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper. Set aside.
  4. Assemble the Dish: Grill zucchini slices for 2–3 minutes per side until tender and charred. Remove and set aside. Pat halloumi slices dry, brush with olive oil, and grill 2–3 minutes per side until golden and crispy.
  5. Cook to Perfection: In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, and a pinch of salt. Chill until ready to serve.
  6. Finishing Touches: Arrange rice on the plate, top with grilled zucchini and halloumi. Add a generous scoop of tzatziki. Sprinkle with chili flakes if desired.
  7. Serve and Enjoy: Drizzle with a little olive oil, garnish with fresh herbs, and serve immediately.

Notes

  • Use a hot grill pan to get perfect sear marks on the halloumi.
  • Make tzatziki ahead of time for deeper flavor.
  • Pat zucchini and halloumi dry before grilling for best results.
  • Leftovers are great in wraps or grain bowls.

Nutrition

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