It’s hot hot hot. I don’t actually enjoy this dry weather any longer to be honest, I am desperate for some rain and at least 10 degrees less. But, alright, let’s not complain. Let’s have a BBQ instead and enjoy mild(ish) late summer nights – with grilled vegetables with halloumi mango skewers and a summery salad.
I found that my second favourite time of the day these days while it’s unbearably hot during the day is anything after 9pm, when the sun has set and you feel a mild breeze on your skin. (By the way my favourite part of the day will always be the early morning, right now particularly because it also is not yet as hot as later during the day.)
So, these days you will find me out and about after 9pm, talking walks to stay out of my hot attic flat, or having cold drinks by the river and enjoying summery food.
For my collaboration with Florette, I have made a BBQ platter to celebrate the month of July. The platter consists of deliciously soft, aromatic vegetables, a sweet and salty mango and halloumi cheese liaison as well as a summer salad.
Enjoy summer while it lasts – even if I agree when you say that it is a little too much these days. There will be rain again at some point, let’s all focus on that!
Love,
Lea Lou
I have created this recipe for Florette Deutschland in the context of a paid collaboration.
Grilled vegetables with halloumi mango skewers and a summery salad
For two servings.
1 corn cob
1 aubergine
350–400 g baby potatoes
Olive oil
(Smoked) paprika powder
Salt and black pepper, freshly ground
For the halloumi mango skewers:
225 g halloumi
1 ripe mango
1 tsp honey
Chili flakes
For the salad:
150 g natural yogurt
1 tsp mustard
1 tsp lemon juice
1 tbsp fresh chives, chopped
1 bag (300 g) Florette mixed salad „Sommer-Genuss“
Approx. 10 small radishes
Also:
Wooden skewers
Method:
Wash corn cob, aubergine and potatoes, peel potatoes if desired.
Cut the aubergine in halves lengthwise, then cut into the flesh rhombical, making sure not to cut all the way through the aubergine. Halve the potatoes depending on their size. Brush the vegetable with a little olive oil, mix potatoes with a pinch of (smoked) paprika.
Spread the veggies onto a grillage, grill on a hot BBQ until done, turning and tossing a few times. Alternatively you may also roast the vegetables in the hot oven at 200°C for 25 minutes. Season vegetables with salt and pepper to taste.
For the halloumi mango skewers cut the halloumi in cubes. Peel the mango, remove the stone, then cut the flesh into equally sized cubes as your halloumi cheese. Arrange halloumi and mango on wooden skewers, drizzle with a little honey and olive oil, sprinkle with some chili flakes and freshly ground black pepper. Grill or roast the skewers until the halloumi starts to turn lightly brown and the mango is soft and cooked.
For the salad vinaigrette mix yogurt with mustard, chives and a little salt and pepper. Toss the salad leaves in the dressing. Slice the radishes, stir into the salad.
Cut the corn cob into halves, arrange vegetables with skewers and salad on two plates, serve immediately.
