- 10g nugget of halloumi
- 30g fresh mint
- 1 lemon
- A thin slice of garlic
- 2-3 tbsp olive oil, more or less as needed
1. Finely grate the halloumi into a pestle and mortar or food processor. Strip leaves from a 30g bunch of mint and add along with grated zest of lemon and a thin slice of garlic.
2. Pound or blitz. Trickle the olive oil in slowly, tasting as you go. Delicious with roasted beetroot and/or lamb.