Wrap with Grilled Cheese, Spinach Pesto, and Tomatoes

First, prepare the pesto: Wash the spinach leaves and shake dry. Place them in a blender with the peeled garlic clove, almonds, and olive oil, and process until smooth. Stir in the finely grated Parmesan and lime juice, then season with a pinch of salt.

Slice the grilled cheese or Halloumi and fry until golden brown on both sides in a pan or on the grill.

Wash and drain the salad mix. Wash the cherry tomatoes and halve or quarter them depending on their size.