Colorful tortellini and halloumi salad

Ingredients for 4 servings:

• 500g halloumi
• 1 large red bell pepper(s)
• 2 small zucchini, one green and one yellow
• 400 g tortellini with spinach and ricotta filling, from the refrigerated counter
• Salt and pepper, colored or black from the mill
• 1 tbsp lemon juice
• 2 tbsp oil (basil oil)
• some basil leaves
• e.g. Parmesan, freshly sliced ​​or grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian, as a side dish for a barbecue or as a main course

Cut the grilled cheese into 3 cm pieces. Halve the bell pepper, trim, rinse, and also cut into 3 cm pieces. Trim and rinse the zucchini, then cut into slices that are not too thin, but not too thick. Cook the tortellini according to the package instructions in plenty of boiling, lightly salted water. Then drain and place them next to each other on a tea towel to prevent them from sticking together. Grill the grilled cheese and bell pepper pieces with the zucchini slices on both sides. Then mix them with the tortellini in a bowl and season with a little salt, a few turns of mixed or black pepper from the mill, as well as the lemon juice and basil oil. Tear the large basil leaves apart, leaving the small ones whole, and top the salad with the basil and, if desired, sprinkle with Parmesan cheese. Serve with garlic baguette.