Grilled Halloumi and Pesto Salad

This grilled halloumi and pesto salad is fresh, satisfying, and full of Mediterranean flavor. Halloumi gives the dish a rich, salty bite and a good protein boost, while leafy greens, tomatoes, cucumber, and grapes add freshness, hydration, and color. Finished with pesto, it feels indulgent without being heavy, perfect for a semaglutide-friendly lunch or light dinner.

Ingredients: (serves 1)

• 100 g halloumi, sliced into thick strips

• 2 cups mixed salad greens

• ½ cup cherry tomatoes, halved

• ½ cup cucumber, sliced

• ¼ cup grapes, halved

• 1 tbsp pesto

• 1 tsp olive oil for grilling

• Black pepper, to taste

• Optional: squeeze of lemon
  

Instructions:

1. Slice the halloumi into thick pieces.

2. Heat a pan or grill pan over medium heat and lightly brush with olive oil.

3. Grill the halloumi for 1–2 minutes on each side, until golden and slightly crisp.

4. Add the salad greens, tomatoes, cucumber, and grapes to a large bowl or plate.

5. Place the warm grilled halloumi on top.

6. Spoon pesto over the halloumi and salad.

7. Finish with black pepper and a squeeze of lemon if desired.
   
   

Wellness Tip:

Halloumi is naturally rich and satisfying, so a little goes a long way, helpful when appetite is reduced on a GLP-1 plan. Pairing it with fresh greens and vegetables adds volume, fiber, and hydration, while pesto brings healthy fats and herbs that make the meal feel flavorful and complete without needing a large portion.

Nutritional Value:

• Protein: 20g

• Carbs: 12g

• Fats: 30g

• Fiber: 3g

• Calories: 390 kcal (for 1 serving)
  (Values may vary slightly based on exact ingredients used.)

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