Ingredients
For the pesto:
- Handful mint leaves reserve 5-6 for salad
- 1 garlic clove
- Lemon juice to taste
- Handful snap peas tendrils removed (reserve a few for salad)
- 1 bunch basil blanched
- 2 tablespoon sunflower kernels
For the salad:
- Asparagus tips blanched (about 1 cup)
- Snap peas tendrils removed and blanched (about 1 cup)
- 5-6 mint leaves roughly torn
- 1 teaspoon sunflower kernels for garnish
- 4 slices halloumi cheese
- Beet microgreens for garnish
- Arugula microgreens for garnish
- Maldon salt to finish
Method
- Bring a medium pot of salted water to a boil. Blanch snap peas for 3 minutes, asparagus tips for 3-4 minutes, then basil for 30 seconds. Immediately shock all in ice water and drain.
- Heat a nonstick skillet or grill pan over medium-high heat. Sear halloumi slices for 90 seconds on each side until golden and charred.
- Add the pesto ingredients (mint, garlic, lemon juice, snap peas, basil, sunflower kernels) to a food processor. Slowly drizzle in olive oil until desired consistency is reached. Season with salt and pepper to taste.
- To serve, spread pesto on a plate. Top with asparagus, snap peas, grilled halloumi, beet and arugula microgreens. Finish with a sprinkle of Maldon salt and sunflower kernels.