Grilled Halloumi with Rice, Zucchini & Herb Yogurt Sauce
This dish features smoky grilled halloumi paired with fluffy rice, tender zucchini, and a refreshing herb yogurt sauce. It’s simple, protein-rich, and full of Mediterranean flavors—perfect for a wholesome lunch or dinner.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Rice
1 ½ cups basmati or jasmine rice
3 cups water or vegetable broth
1 tbsp olive oil
Pinch of salt
For the Zucchini
2 medium zucchinis, sliced into half-moons
1 tbsp olive oil
½ tsp dried oregano
Salt & black pepper, to taste
For the Halloumi
250 g (about 9 oz) halloumi cheese, sliced into ½-inch thick pieces
1 tsp olive oil
Pinch of chili flakes
For the Herb Yogurt Sauce
1 cup Greek yogurt
2 tbsp olive oil
Juice of ½ lemon
1 garlic clove, grated or minced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint or dill, chopped
Salt & black pepper, to taste
Garnish
Fresh parsley or mint
Lemon wedges
Instructions:
Step 1: Cook the Rice
Rinse rice until water runs clear.
In a pot, bring water/broth and olive oil/butter to a boil.
Add rice and a pinch of salt.
Reduce heat to low, cover, and simmer for 12–15 minutes, or until rice is tender.
Fluff with a fork and keep warm.
Step 2: Cook the Zucchini
Heat olive oil in a skillet over medium heat.
Add zucchini slices, season with oregano, salt, and pepper.
Saute for 5–6 minutes, until golden and tender. Remove and set aside.
Step 3: Grill the Halloumi
Heat a grill pan or nonstick skillet over medium-high heat.
Lightly brush halloumi slices with olive oil.
Grill for 2–3 minutes per side until golden brown and slightly crisp.
Step 4: Make the Herb Yogurt Sauce
In a bowl, whisk together yogurt, olive oil, lemon juice, garlic, parsley, and mint/dill.
Season with salt and pepper to taste.
Step 5: Assemble
Divide rice between plates.
Top with zucchini and grilled halloumi.
Drizzle generously with herb yogurt sauce.
Garnish with fresh herbs and lemon wedges.
Notes & Tips
Extra veggie boost: Add roasted bell peppers, cherry tomatoes, or eggplant.
For spice lovers: Sprinkle sumac, chili flakes, or drizzle with harissa oil.
Make it a bowl: Add chickpeas or lentils for extra protein and fiber.
Meal prep tip: Keep the sauce separate until ready to serve.
Frequently Asked Questions
Q: Can I use couscous or quinoa instead of rice?
Yes! Both pair wonderfully with halloumi and zucchini.
Q: What if I don’t have a grill pan?
A nonstick skillet works perfectly—just don’t move the halloumi too soon or it may stick.
Q: Can I serve this cold?
Yes—turn it into a refreshing Mediterranean rice bowl for lunch.
Nutritional Information
Calories: ~510
Protein: 22g
Carbs: 52g
Fat: 24g
Fiber: 4g
Calcium: 580mg