I saw this on a friend’s FB page today:

“Dijon found himself spread upon a bed of lettuce atop a thin slice of turkey breast…enveloped by steamy buns…garnished with a sweet, sweet pickle…”
~Excerpt from my new book “50 SHADES OF GREY POUPON.”

HaHa! Food Porn.

I think Halloumi is pretty sexy. Grilled and served with this light, slightly spicy salad, it’s the best kind of summer main course. I had never grilled halloumi under a broiler before. Works like a charm.

I got this recipe from a British magazine, so for non-Brits: Rocket is Arugula and Broad Beans are Fava Beans.

Of course, for the rest of my life I will never say “Fava Beans” without thinking of this scene from Silence Of The Lambs.

Grilled Halloumi With Peas, Pine Nuts, Broad Beans And Rocket

Ingredients:

150g shelled broad beans (fava beans)
200g frozen garden peas (or fresh if you have them)
4 green onions, finely sliced
3 Tbs pine nuts
2 x 250g packs of Halloumi, cheese cut into 6 slices each
2 large handfuls of rocket (arugula)
Black pepper

Ingredients for the dressing:

5 Tbs olive oil
Juice of 1 lemon
1 tsp sugar
1 clove garlic, finely chopped
Sea salt and black pepper
1 Tbs fresh mint, finely chopped
1 mild red chilli seeded and finely chopped

Directions:

1. Cook the beans in lightly salted boiling water for three to four minutes then drain and cool under cold water. Place in a bowl.

2. Cook the peas in lightly salted boiling water for about two to three mins, drain and cool under a little cold water. Mix the peas in with the broad beans and toss with the green onions.

3. Dry roast the pine nuts in a small frying pan over medium heat for three to four minutess, stirring frequently until they are nicely golden brown. Add to the pea and bean mixture.

4. Make the dressing by mixing all the ingredients together and set aside.

5. Grease a baking sheet with a little olive oil and grill the Halloumi under a broiler for about two minutes on each side until slightly browned.

6. Arrange the rocket on four plates or in a salad bowl and place on a spoonful of the pea, bean and pine nut mixture on top. Place the halloumi on top and spoon the dressing over the salad. Season with black pepper and serve.

Serves 4

Recipe from Great British Food Magazine

There is something about Klifton Filente’s (really Jonas Lundvall’s) voice that makes me weak in the knees. He has three albums and they are all dreamy, melodic and full of beautiful arrangements and lyrics.

From the song “Gospel For The Newborn”:

“I know you’re gone
And you will be forever
And no music can bring us together
But I’m reaching out and on some kind of level
You’re here for a moment”

Those lyrics move me so much. Jump to track 8 to listen. Then have a listen to all of the songs.

Check out Klifton Filente on Myspace. You can download the last album, as well as the previous two, for free on Bandcamp. Man, just giving away all of that amazing music.

Cheers!