Heirloom tomato & halloumi salad with parsley pesto.
Cook time: 5 mins | Prep time: 20 mins | Serves: 8-10
Ingredients.
4 large heirloom tomatoes, sliced thinly with a mandoline
4 Kumatoes, cut into wedges
100g cherry roma tomatoes or tomato medley, cut in half
250g Halloumi cheese, cut into 1cm slices.
1 lemon, cut in half
3-4 teaspoons of parsley and mint pesto
Parsley and mint leaves to garnish
Parsley and mint pesto
8-10 mint leaves
1 cup parsley leaves, loosely packed
1 garlic clove, large
3cm piece of ginger
1/4 cup verjuice
1/4 cup olive oil
salt and pepper to taste
Method.
1. To make the pesto, place all the ingredients into a blender and blitz until smooth. Set aside.
2. On a serving platter or bowl display the sliced heirloom tomatoes, kumatoes and cherry tomatoes.
3. Drizzle olive oil and set aside. Slice half the lemon into slices.
4. Place olive oil into a frypan, bring up the heat to medium/high. Place slices of halloumi into the frypan and fry for 2 minutes on each side or until golden brown.
5. Squeeze half a lemon over halloumi whilst cooking. Add halloumi in and around tomatoes, drizzle 4 teaspoons of parsley and mint pesto with slices of lemon and sprinkle over herbs and a pinch of sea salt and pepper.
Cooking notes: Pesto will last up to 3 weeks in a glass jar refrigerated or freeze in ice cube trays to use for frying fish, chicken or vegetables.
Enjoy! Amanda x
