Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

Sphinx of black quartz, judge my vow

• Sphinx of black quartz, judge my vow

• Sphinx of black quartz, judge my vow

• Sphinx of black quartz, judge my vow

1. Sphinx of black quartz, judge my vow

2. Sphinx of black quartz, judge my vow

3. Sphinx of black quartz, judge my vow

A punchy salsa verde can instantly elevate any simply grilled vegetable, but in this recipe, it does double duty, serving as a garlicky, herby marinade and a finishing sauce for chunks of halloumi and zucchini. Firm, salty halloumi, which originated on the island of Cyprus, is a rare cheese that grills well, because of its high melting point. The key to getting a nice char on the halloumi and zucchini is to cut both into pieces of similar sizes, so they make good contact with the grill, and to be gentle when threading the pieces of halloumi so they don’t tear. These would make a nice meat-free main course, or an unexpected grilled side as part of a larger cookout spread.