Make the most of the wild garlic season with this tasty starter
For the halloumi:
2 packs of halloumi cheese
Zest of 1 lemon
Zest and juice of 1/2 orange
Glug of olive oil
Cracked black pepper
1 red chilli, deseeded, thinly sliced
Handful of flat-leaf parsley, roughly chopped
For the pesto:
50g wild garlic
20g basil leaves
50g parmesan cheese
50g hazelnuts, skinned and toasted
Juice of 1/2 lemon
Salt and pepper
To prepare the halloumi:
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.
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:
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.
Heat a non-stick frying pan until hot. Add a little more olive oil and brown the halloumi on both sides until golden.
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