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Citrus-marinated halloumi with wild garlic pesto

Citrus-marinated halloumi with wild garlic pesto

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 ½ 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
  • 30g rocket
  • 50g Parmesan
  • 50g hazelnuts, skinned and toasted
  • Juice of ½ lemon
  • Salt and pepper
  • Olive oil


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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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