Summer squash is a great vegetable for boosting your hydration and providing anti-inflammatory properties to your diet. Try making your own pesto with fresh greens like spinach to add a nutritional punch to this traditional flavorful sauce.
8ouncesHalloumi cheesesliced into 1⁄4-inch-thick slices
1tablespoonolive oil
kosher salt & black pepper
2tablespoonsbasil pesto
2tablespoonsfresh basil leaveschiffonade
1/4cupchopped pistachios
balsamic vinegarfor garnish
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Instructions
Preheat a grill pan over medium heat.
Brush squash and halloumi with oil and sprinkle with salt and pepper. Grill, uncovered, until squash is tender and halloumi has grill marks (2-3 minutes per side).
Plate cooked squash and halloumi on a serving dish and top with pesto, fresh basil, pistachios, and a splash of balsamic vinegar.