LA FOI GRASSE

Få saker smakar sommar som stekt eller grillad halloumi på en salladsbädd. I denna salladsvariant kombineras flera konsistenser - granatäppelkärnorna, den hyvlade zucchinin, bladverk av alla de slag och så den litet sega, salta halloumin.

Summer salad with HALLOUMI, ZUCCHINI ‘SPAGHETTI’, POMEGRANATE SEEDS and FRESH HERBS

two handfuls of mixed salads
150-200 g halloumi, sliced
1/2 pomegranate
1/2 zucchini, sliced with a cheese slicer (or something similar which makes paper-thin slices) 

mint, basil, flat-leaf parsley

Vinaigrette:
2 tbsp olive oil
1 tbsp balsamic vinegar
a pinch of salt
black pepper 

1.  First, prepare the dressing. Whisk the oil and the vinegar, add the salt and the pepper. Place at the vinaigrette at the bottom of the salad bowl.
2. Place the salads in the bowl, along with the sliced zucchini strips. Add the fresh herbs.
3. Fry or grill the halloumi, a few minutes on each side. Place the halloumi on the salad, top with the pomegranate seeds. Serve with a tabbouleh and some nice bread. 

VARM POTATO SALAD WITH ARTICHOKES, AVOCADO AND LIME (serves two)

5 potatoes, peeled and cut into bitesize chunks
1 avocado, sliced
artichokes, quartered
2 tbsp capers
chives
basil
olive oil
lime, juice
salt, pepper
pink peppercorns

1.  Cook the potatoes in salted water.
2. Meanwhile, prepare the avocado, artichokes, capers and the fresh herbs. Mix in a bowl with the potatoes.
3. Add some lime juice, olive oil, pepper and salt. We served it with some lamb.

Ciabatta at Café Delicato filled with goat’s cheese, marinated zuccini and some chorizo.

cucumber
cherry tomatoes
avocado
olive oil
freshly squeezed lemon juice
salt & pepper 

Cut the vegetables into small pieces. Drizzle with some oil, salt, pepper and lemon juice. Let stand for 30 minutes. Serve.