Memory Dish - Halloumi with Wild Garlic PestoThursday, 24 April 2014
Halloumi with Wild Garlic Pesto
A huge handful of wild garlic
Up to 100ml olive or rapeseed oil
50g grated parmesan or pecorino
Slice of good crusty bread
1. Make sure you've thoroughly washed your leaves, particularly if you've picked yours at a roadside.
2. Throw them into a blender, along with 50ml of oil and the cheese. Wild Garlic leaves take a while to break down, so you can chop them first if you like. You can also make the pesto traditionally in a pestle and mortar, but the leaves aren't as malleable as basil ones. I chose not to add salt, because halloumi is a salty enough cheese. When you have a thick paste, gradually add more oil until you get the consistency you desire.
3. Toast up a slice of a sturdy country loaf, then drown it in your bright green pesto.
5. When the halloumi is done, squeeze a bit of lemon over all of the slices, then put on top of your pesto soaked bread.
And you're done! I'd hazard a guess at saying this pesto keeps for at least 3 days safely in the fridge (but mine hangs around for longer)