Kickin' & Smokin' Pesto, Sourdough & Halloumi

It's well worth making this pesto, it's wonderfully vibrant and it's smoky flavour. A delicious alternative to the common green variety, we use roasted red peppers, sun-dried tomatoes, kickin' & smokin' & spanish smoked paprika.




A recipe that takes 10 minutes to make has massive versatility, whether that stirred through pasta, a potato salad or spread on on toast.


Our Kickin' & Smokin is produced with Red Onions, Apples, Peppers, Chillies, Garlic & Spanish Smoked Paprika. Here's what you'll need:

  • 100g parmesan cheese (grated)

  • 200g sun-dried tomatoes

  • 200g roasted red pepper

  • 3 tablespoons kickin' & smokin'

  • 1 teaspoon Spanish Smoked Paprika

  • 1 garlic clove, diced

  • 50ml olive oil

  • Salt

  • Pepper

  • Halloumi (we suggest 2 slices per serving)

  • Sourdough bread (to serve)



Method


  • Preheat the oven to 200°C. Slice and roast your red pepper for 10 - 12 minutes in a small baking tray with olive oil, you can use the olive oil later in the recipe. This will soften and bring out the flavour in your roast pepper. Season with salt and pepper.

  • Once soft, you can use a knife to dice and chop your peppers, sun-dried tomatoes, parsley/basil & garlic clove. Transfer to a dish or pestle and mortar and add your kickin' and smokin', paprika, grated parmesan, stir together until you have something of a paste.

  • On a medium heat, in a dry pan, fry your sliced halloumi. We suggest around 4 minutes each side. Toast your slices of sourdough.

  • Spread your pesto over the sourdough toast and finish with halloumi. You may like to add a poached or fried egg to the recipe for a delicious brunch. Enjoy, Rogue #KickinandSmokin #Pesto #Pasta #Lunch #Dinner

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