Zelený tanier s opečeným halloumi, chimichurri, čerstvými bylinkami a nadrobno krájanými cherry rajčinami, podávaný ako hlavné jedlo.

The Green Plate Nobody Leaves Untouched (Halloumi & Chimichurri)

This is not a side salad.

It is a plate people return to before they realise why.

Fresh greens, herbs, heat from the pan, and halloumi cooked just to the point where it turns crisp on the outside and soft within.

A small touch of tomatoes adds softness and sweetness — present, but never leading.
Chimichurri does not act as a sauce here. It acts as a connector.

WHY THIS RECIPE

Halloumi is an ideal centrepiece for a meat-free main dish.
It holds its shape, responds beautifully to heat, and creates contrast that greens alone cannot deliver.

A green plate needs three things:

  • heat
  • fat
  • acidity

Chimichurri brings them together without dominating the dish.
A restrained addition of tomatoes rounds the acidity and adds balance without shifting the focus.
That balance is what makes it work.

INGREDIENTS

The Base

  • halloumi cheese
  • mixed green leaves (arugula, lamb’s lettuce, baby spinach)
  • cucumber thinly sliced
  • spring onion or chives
  • a small handful of cherry tomatoes, finely chopped and deseeded (optional, as an accent)
  • good bread (sourdough or rustic loaf)

Chimichurri (Central European style)

  • flat-leaf parsley
  • chives
  • garlic
  • apple cider vinegar or wine vinegar
  • oil or butter (yes — it makes sense here)
  • salt and freshly ground black pepper

METHOD

  1. Slice the halloumi into thick pieces and sear in a dry or lightly greased pan until golden on both sides. Set aside.
  2. Arrange the green leaves on a plate or wide bowl. Add the cucumber or kohlrabi and spring onion.
  3. Scatter the finely chopped tomatoes lightly over the greens — not mixed in, just placed.
  4. Prepare the chimichurri roughly — chop the herbs, add garlic, vinegar, and fat. It should feel alive, not smooth.
  5. Place the warm halloumi directly onto the greens.
  6. Spoon the chimichurri over just before serving, keeping the leaves fresh and the tomatoes bright.

SMALL ADJUSTMENTS

  • Use butter instead of oil in the chimichurri, gently melted, never hot.
  • Add a micro pinch of ground caraway or coriander — barely noticeable, but present.
  • If using tomatoes, lightly salt them separately and let them drain for a few minutes before adding.
  • Finish with a few extra drops of acidity (pickle brine works surprisingly well).

SERVING

Serve immediately with crispy toast pieces.
The halloumi should still be warm, the greens cool, the tomatoes subtle, and the bread ready to catch what remains.

This is a plate that is not discussed.
It is noticed.

WINE PAIRING

There is a common belief that salads do not pair well with wine. That is only true when a salad plays a supporting role. This plate stands on its own — with warmth, fat, salt, and fresh herbs — and therefore welcomes wine naturally. The best match is a dry white wine with good acidity, which cuts through the saltiness of the halloumi, lifts the herbal notes of the chimichurri, and stays in balance with the green character of the dish.

Recommended wines:

  • Grüner Veltliner – fresh, unoaked, with lively acidity ⭐
  • Riesling (dry) – mineral, precise, and refreshing
  • Müller-Thurgau – light, clean, and uncomplicated

RECIPE DETAILS

  • Difficulty: Medium–Easy
  • Serves: 4
  • Season: All year
  • Style: European cellar cooking, restrained
  • Texture: Crisp seared exterior, tender meat, light butter sauce
  • Flavor profile: Savory, gently acidic, softly aromatic
  • Best served: Rested, warm — not piping hot
  • TGCC Category: Discover This Recipe / Comfort & Classics

From the same cellar