3 small bunches of mint (leaves only)
2 cloves of garlic
70g pine nuts, toasted
120g Parmesan cheese, grated
1 tbsp. honey
Zest of ½ lemon
200ml olive oil
Salt, freshly-ground black pepper
100g DODONI PDO halloumi cheese (sliced)
1 tomato, sliced
2 tsp mint pesto
A few sprigs of fresh mint
Wash the mint well and dry the leaves with paper towels.
Add all the ingredients to the blender and combine.
Add a little more olive oil if the pesto seems too thick.
Add salt to taste.
Transfer to a sterilised jar and add a few drops of olive oil on top to preserve the pesto for longer.
Cook the halloumi on a grill plate or ribbed skillet with a little olive oil.
Plate the dish, placing sliced tomato on the bottom
Top with the halloumi, pesto sauce, cherry tomatoes and fresh sprigs of mint.