Place a rack in the top third of your oven and preheat it to 425°F. On a large baking sheet, toss the broccolini with 2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper, ensuring the broccolini is spread evenly across the sheet.

Roast the broccolini in the preheated oven until it begins to soften, around 10 minutes.

While the broccolini is roasting, toss the sliced Halloumi with paprika, oregano, garlic powder, and 2 tablespoons of olive oil in a medium bowl.

After 10 minutes, move the broccolini to the edges of the baking sheet and create a space for the Halloumi slices. Lay the Halloumi about 1/4 inch apart and return the sheet to the oven.

Roast until the broccolini is charred and the Halloumi is crispy and brown, approximately an additional 15 to 20 minutes.

In a food processor, combine the chives, parsley, smashed garlic, lemon zest, and lemon juice. Pulse until mostly smooth, scraping down the sides as needed.

With the motor running, slowly drizzle in the remaining 1/2 cup olive oil until emulsified. Finally, add the walnuts and pulse until only small chunks remain, seasoning with salt and pepper to taste.

Transfer the roasted broccolini and Halloumi to a serving platter. Generously dollop the fresh gremolata over the top.

Enjoy this delightful dish warm!