Even though pesto salad is usually associated with summer I think it can be comforting in the winter too as it has big bold flavour’s. I prefer using walnuts as sometimes pine nuts give a metallic taste in your mouth and you have to toast them first, walnuts can be just chucked in the food processor. Thanks to supermarkets you can get the ingredients all year round. Tomatoes are much better in the summer but that doesn’t mean we can eat them at all this time of year. You get left over pesto from the recipe so you can have it on bread on rub it on some chicken.
Ingredients (serves 2)
- 1/2 pack halloumi, cooked (fry for 2 mins on each side over med heat)
- small bag of salad leaves
- 200g frozen soya beans, thawed
- 6 cherry vine tomatoes, quartered
For the pesto
- 50g walnuts
- 80g basil leaves
- 50g parmesan, grated
- 150ml olive oil
- 2 garlic cloves, peeled and minced
- fresh sea salt and pepper
- Make the pesto by adding the basil, walnuts, garlic and parmesan to a food processor. Put the on the lid and pulse on slow speed then pour in the olive oil in a slow steady stream. Once all the olive oil has been added taste and adjust seasoning to your taste.
- Put the tomatoes and soya beans into a small bowl add 4 tbsp of pesto and lightly stir to combine.
- To assemble the salad split the salad leaves between 2 serving dishes. Spoon over the pesto mixture, top with the halloumi and an extra dollop of pesto (optional).