Pesto (makes enough for approximately 4 sandwiches):
2 cups of fresh basil, washed & dried
1 garlic clove, crushed
¼ cup of pine nuts, toasted
¼ cup of grated parmesan cheese
2 tbsps of olive oil
Ground black pepper
Optional – lemon juice
½ tomato, sliced
Lettuce leaves, torn
2 slices of multigrain bread or 1 bread roll
1. To make the pesto, place the basil, garlic, pine nuts, parmesan and oil in a food processor. Process until well combined and season with pepper to taste. If desired, add a little fresh lemon juice. Be careful to only add small amounts and taste to ensure you do not overpower the pesto with lemon. Place the pesto into an airtight container and store in the fridge for 3-4 days. Alternatively if you make pesto in bulk, you can freeze it for up to 3 months.
2. Slice the haloumi into desired size then place into a non-stick frying pan. Cook over medium heat until one side is golden. Flip the haloumi over and continue to cook for a couple of minutes until the second side is also golden. When ready, place onto a paper towel while you prepare the sandwich.
3. Prepare the sandwich by spooning the pesto onto the bread. Spread evenly then top with the haloumi, sliced tomato and lettuce. Season with pepper to taste if desired then close the sandwich.
4. Serve & enjoy!
Makes 1 sandwich