Grilled Squash and Halloumi Salad

Nutritional Highlights

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.

Serves 4

3 large yellow squash, cut into ¼-inch-thick slices

1 (8 oz) pkg Halloumi cheese, sliced into ¼-inch-thick slices

1 Tbsp canola oil

Kosher salt & black pepper

2 Tbsp basil pesto

2 Tbsp fresh basil leaves, chiffonade

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 and fresh basil chiffonade.