Corto's Chef-Developed Recipe Series
Ingredients
Serves 4-6 as a side
- 2 Tbsp La Padella® Sauté Oil
- 8 oz halloumi cheese, cut into wide planks, 1/4-inch thick
- 2 cups fresh parsley leaves, plus more to garnish
- 1 cup fresh basil leaves, plus more to garnish
- 1/2 cup TRULY® Extra Virgin Olive Oil
- 1/2 cup whole milk yogurt
- 1/4 cup Parmesan, finely grated
- 1/2 cup pine nuts or almonds, toasted, plus more to garnish
- 1 large garlic clove
- 1 lemon, zested and juiced (about 3 Tbsp)
- salt and pepper
- 1 Ib small to medium zucchini
- 3 to 4 small radishes
Directions
Heat the La Padella® Sauté Oil in a medium (about 10-inch diameter) skillet over medium-high heat. Once hot, lay the halloumi slices down in a single layer. Sear, undisturbed until the cheese is golden brown and crisp on the bottom, about 5 minutes. Flip the halloumi and sear the reverse side until golden, about 5 minutes longer. Transfer the cheese slices to a paper towel-lined plate to soak up any excess oil.
Next, make the pesto by placing the parsley, basil, TRULY® Extra Virgin Olive Oil, yogurt, Parmesan, pine nuts, garlic, lemon zest, and juice to the well of a blender. Pulse in 5 second bursts until smooth, scraping down the sides as needed. Season with salt and pepper. Transfer to a large bowl and set aside.
With a mandolin, slice the zucchini into long thin ribbons, about 1/8 to 1/4 - inch thick. Using a large bowl, gently toss the zucchini with 1/3 cup of pesto so that each piece is coated. Add more to reach your desired creaminess, then reserve the remainder for another use.
To serve, divide amongst serving plates or arrange on one large platter. Slice the halloumi into smaller pieces and arrange on top of the zucchini. Garnish with thinly sliced radishes, and sprinkle with herb leaves and pine nuts.