![](https://www.dodoni.eu/sites/default/files/styles/dodoni_large/public/dodoni_images/_mg_2963.jpg?itok=etf3TwDk)
THE EXPERIENCE
INGREDIENTS
50g fresh broadleaf basil
2 cloves garlic
40g pine nuts
150ml olive oil (extra virgin)
80g parmesan cheese
Zest of ½ lemon
Salt and freshly ground pepper
INGREDIENTS (FOR THE SALAD)
100g arugula
½ of any seasonal fruit (e.g. peach, green apple, pear, nectarine) cut into thick slices
100g DODONI PDO halloumi cheese (sliced)
2 tbsp pomegranate seeds
30g toasted almonds (without skin)
50g pesto
30ml olive oil
Salt and pepper
![](https://www.dodoni.eu/sites/default/files/styles/dodoni_medium/public/dodoni_images/_mg_2876.jpg?itok=IC83BhA-)
EXECUTION ![](https://www.dodoni.eu/sites/all/themes/dodoni_18/assets/images/recipes_execution_icon.png)
Wash the basil well and dry the leaves with paper towels. Place all the pesto ingredients in a blender and blend till well combined.
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.
Sauté the halloumi and the slices of fruit with a little olive oil in a wide frying pan or ribbed skillet.
Mix the pesto with the extra virgin olive oil in a small bowl.
Add the arugula, pomegranate seeds, almond and pesto dressing to a large bowl.
Mix well.
Serve on individual salad plates and garnish with the grilled halloumi and fruit.