Home » Vegetarian » Halloumi grill plate with butter rice and fattoush – Community recipe #2

Halloumi grill plate with butter rice and fattoush – Community recipe #2

Again, I asked the community on Instagram what the next recipe should be. The result is this opulent vegetarian halloumi barbecue plate with fattoush, butter rice, yoghurt sauce and a deliciously fresh and fruity pomegranate relish. It’s not something you can eat in between meals, but it’s definitely something for an incredibly tasty barbecue or for the weekend.

The briefing of the Instagram community

On Instagram I got the following order:

  • Main course
  • vegetarian
  • Halloumi
  • Grilled
  • Light sauce
  • Fruity note
  • A salad with it

The perfect vegetarian barbecue dish!

When I prepare and photograph a recipe for the blog, it goes without saying that I eat it immediately afterwards. Food waste is not an option for me. And I can tell you: I really enjoyed this barbecue plate! There are several components on it that harmonise so well with each other that I couldn’t stop eating. I haven’t feasted this well in a long time. The subsequent gorging on the couch was gold! Thanks again to everyone who developed this recipe with me via Instagram.

Rice can also be smoked

I love the classic butter rice anyway, but if you also lightly smoke it, it gets another great flavour boost. Of course, the Halloumi grill dish is also delicious with regular butter rice, so don’t worry. But if you want to add a little extra flavour, you have at least two options for smoking the rice.

You can transfer the butter rice into a grill tray and place it on the grill and close the lid. Another option is to smoke the rice directly in the pot. To do this, make a well in the finished rice and place a piece of aluminium foil in it. Place a piece of glowing charcoal on the aluminium foil (be sure to use untreated natural charcoal!) and a few smoke chips. Close the lid and 10 minutes later your rice tastes like pure barbecue pleasure! Together with the yoghurt sauce and the pomegranate relish, it becomes a real spectacle. (I’m hungry again…)

Halloumi grill plate with fattoush

For me, savoury grilled food always needs a fresh side dish with a pleasant acidity. Besides tabouleh, fattoush is one of my favourites here and goes great with halloumi. The wonderfully fresh salad with ingenious sumac dressing also adds another note: crispy fried pita bread. I always have to be careful not to snack on the pita bread while preparing Fattoush….

So the mixture on this plate is quite something. Even if the many components take a little more time, the bombastic halloumi grill plate is definitely worth it – and not just for vegetarians.

If you would like to develop a recipe with me, please subscribe to my channel on Instagram.

Recipe for Halloumi Grill Plate

Halloumi Grillteller
Print Recipe Rezept speichern
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 People
Calories 394


  • Grill skewers
  • Grill / grill pan


Yoghurt-mint sauce

  • 250 g Yogurt 10% (alternatively vegan yogurt)
  • 100 ml Water
  • 1 Garlic clove
  • 1 TBSP  Tahini
  • 1/2 TSP  dried mint
  • Salt

Pomegranate Relish

  • 80 g Pomegranate seeds
  • 10 g Coriander
  • 2 TBSP  Olive oil
  • 1 TBSP  Red wine vinegar
  • Salt, pepper

Halloumi vegetable skewers

  • 250 g Halloumi
  • 4 Mushrooms
  • 1 Onion
  • 1/2 Paprika


Prepare the fattoush and butter rice according to the recipe.

    Yoghurt-mint sauce

    • Peel the garlic and crush it finely with a little salt in a mortar.
    • Add crushed garlic, mint and tahini to the yoghurt and mix.
    • Mix yoghurt with water and heat in a saucepan for approx. 5 minutes (do not boil!). Season the sauce with salt.

    Pomegranate Relish

    • Chop the coriander and mix with the pomegranate seeds and the remaining ingredients. Press the seeds lightly with a pestle and mix again. Season to taste with salt and pepper.

    Halloumi vegetable skewers

    • Cut the halloumi into cubes (cubes must be large enough so that they do not break when skewered).
    • Peel and quarter the onion. Cut the peppers into squares and halve the mushrooms.
    • Skewer the halloumi and vegetables alternately on a skewer and then grill or fry on the barbecue or in a pan for approx. 2 minutes per side.

    Optional: Smoke butter rice

    • Mehode 1: Pour the finished butter ice cream into an aluminium bowl and smoke for approx. 10 minutes on the grill over indirect heat with the grill lid closed.
    • Method 2: Use a spoon to make a small hollow in the finished butter rice in the pot. Heat untreated natural charcoal and bring to a glow. Cover the hollow with aluminium foil, place the glowing charcoal in it and sprinkle with some smoked chips. Smoke for approx. 10 minutes with the lid closed.

    Halloumi Grill Plate Dressing

    • Plate with halloumi skewers, butter rice and fattoush. The yoghurt sauce goes perfectly with the rice. The relish goes well as a topping for the rice and the skewers.
      Get some of all the components on your fork when you eat – bon appétit.


    Recipe contains affiliate links. 


    Calories: 394kcal | Carbohydrates: 28g | Protein: 20g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 785mg | Potassium: 270mg | Fiber: 2g | Sugar: 8g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 716mg | Iron: 0.5mg

    You want to grill? Then try hummus, baba ghanoush or kafta.

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