Heat Waves and Turkish Food

It’s hot in London.  People are kind of freaking out about it.  Today, it hit 30 degrees.  It apparently doesn’t do that often.  I can tell tell you that the last thing I want to do when it’s 30 degrees and there’s no air conditioning, is turn on my oven.  I have been known to buy the ready made whole roasted chickens from the grocer.  Let the grocery heat up his kitchen.  This way, mine stays cold and I still get a tasty dinner.
There are a number of really delicious Turkish restaurants in Islington.  We’ve had the opportunity to try Gallipoli and also Mem and Laz.  Both served an amazing appetizer of grilled Halloumi.   Halloumi is a really neat cheese.  Typically the thought of grilling cheese conjures up thoughts of toasty sandwiches with ketchup.  Halloumi is different.  It holds its shape and becomes really flavourful with grilling.

Sliced into 1/2" to 2/3" slices

Make sure you brush your Halloumi with olive oil

I didn't the first time...and lost a lot of pretty grill lines

Chicken, Grilled Halloumi and Asparagus Salad

 
Chicken, Grilled Halloumi and Asparagus Salad 

block of Halloumi cheese
asparagus, washed
grilled chicken, sliced
olive oil
salad greens

Heat a grill to medium high.  Toss the asparagus in a glug or two of olive oil, season with salt and pepper.  Slice the halloumi into 1/2″ slices.  Brush each side of the Halloumi with olive oil.  Place the cheese on the grill for 2-3 minutes, flip, and grill for 1-2 more minutes.  While the cheese is grilling, add the asparagus to the other end of the grill and grill for 3-5 minutes depending on the thickness of the asparagus.  When the asparagus is still crunchy (no mush please) and the cheese has the nifty grill marks, remove from the heat.

Dress your salad greens with your dressing of choice and top with the grilled chicken, grilled asparagus, and halloumi.  I went for a roasted tomato dressing.  It was great!

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