Citrus-marinated halloumi with wild garlic pesto

Method

To prepare the halloumi:

1. Cut the halloumi in half horizontally, then cut each section into half again, ending up with four slices from each pack. Place on a tray and season with the pepper.
2. Pour over a glug of olive oil and scatter over the citrus zest, juice, chilli and parsley. Set aside while you prepare the rest of the dish. This can be done the day before and left to marinate overnight in the fridge, just turn once to coat both sides.

To make the pesto:

1. Place everything (except the oil) into a small food processor. Blend, then slowly drizzle in some olive oil to achieve the desired consistency. Add a little more lemon juice to thin the mixture if it’s too thick.
2. Heat a non-stick frying pan until hot. Add a little more olive oil and brown the halloumi on both sides until golden.
3. Serve with the pesto and a salad garnish.