Warm pesto, chickpea and butter bean salad with halloumi

Method

1. Heat a large non-stick frying pan over a medium-high heat and fry the bacon and halloumi slices for 5-6 minutes, turning halfway, until the bacon is crisp. Set aside.
2. Meanwhile, put the garlic, basil, parmesan, lemon zest and juice, and oil in a mini food processor or pestle and mortar with a twist of black pepper and a pinch of salt, then whizz/pound to a coarse paste.
3. Put the chickpeas and butter beans in a saucepan and add the pesto with a splash of water. Stir and heat over a low-medium heat until just warmed through.
4. Put a handful of rocket onto each of 4 plates and top with the pesto beans, shards of crisp bacon and the halloumi slices, along with the extra lemon zest and lemon wedges.