Halloumi with Colorful Filling

First, wash halloumi slices and put them in cold water for 30 minutes to soften the salty taste. Then pat the cheese slices dry well with kitchen paper and cut a pocket from the side.

Clean and wash the grilled pepperoni and cut into ½ cm wide strips. Drain the sun-dried tomatoes and cut into fine strips. Cut the tofu into fine strips as well.

Mix everything, add some olive oil from the dried tomatoes and season the filling with a little salt and pepper (the halloumi is already very salty).

Fill pepperoni and tofu mixture into the pockets of the cheese slices. Press the openings tightly and close with toothpicks inserted at an angle. Oil well.

Heat the grill. Let grill grate get hot, oil well.

Place the stuffed halloumi on the grate and grill over medium heat for 5 minutes per side until the slices are nicely browned.

Serve the halloumi immediately with lemon quarters for drizzling.

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