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Grilled greens and cheese on toast for a tasty snack

Grilled greens and cheese on toast is a delightful vegetarian dish that showcases the vibrant flavours of Tuscan kale and halloumi cheese. The combination of earthy greens and the rich, salty taste of grilled halloumi creates a satisfying meal, perfect for any time of day. Drizzled with extra-virgin olive oil and accompanied by sweet cherry tomatoes, this dish is not only visually appealing but also a celebration of seasonal produce.

Ideal for a quick lunch or as a light dinner, this recipe is simple to prepare and packed with nutrients. The smoky char from grilling enhances the flavours, while the crispy country-style bread provides a hearty base. Serve it with a squeeze of lemon for a refreshing finish that brightens the dish and complements the rich cheese.

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Ingredients for Grilled greens and cheese on toast

  • 30 ml extra-virgin olive oil, plus more for grilling and drizzling

  • 1 large or 2 small bunches tuscan kale, stems removed

  • 2.5 ml kosher salt, plus more

  • 2.5 ml freshly ground black pepper

  • 170 g cherry tomatoes

  • 225 g halloumi cheese, sliced into 1.25 cm planks

  • 1 lemon, halved crosswise

  • 4 thick slices country-style bread

  • 1 large garlic clove, peeled, halved

  • 2 metal skewers, 20–30 cm long

How to make Grilled greens and cheese on toast

  1. Prepare a grill for medium-high heat and oil the grate.

  2. Toss the kale with 30 ml of oil, ½ tsp of salt, and ½ tsp of pepper in a large bowl; set aside.

  3. Thread the tomatoes onto skewers, then drizzle with oil and season lightly with salt.

  4. Grill the tomato skewers, Halloumi, and lemon halves, turning them halfway through, until charred and softened, about 6–8 minutes. Transfer to a platter.

  5. Meanwhile, drizzle the bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to the platter and rub one side of each slice with the halved garlic clove.

  6. Grill the kale, placing it crosswise across the grate to prevent it from falling through, and turn occasionally until charred in places and softened throughout, about 2–3 minutes. Transfer to the platter alongside the Halloumi, tomatoes, and bread.

  7. Push the tomatoes off the skewers and squeeze the charred lemon halves over the Halloumi, tomatoes, kale, and bread. Drizzle with oil before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 30 Oct 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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