for 4 person

Greek dip

100 g	cucumbers, cut into cubes
100 g	tomatoes, deseeded, diced
30 g	mixed olives, finely chopped
70 g	pomegranate seeds
½ bunch	chives, finely chopped
1	organic lemon, use grated zest and 1 tbsp of juice
3 tbsp	olive oil
2 pinch	salt

Halloumi

600 g	organic halloumi, cut into approx. 3 cm cubes
4	wooden skewers
4 slice	bread (approx. 200 g)
1 tbsp	olive oil

How it's done

Greek dip

In a bowl, mix the cucumbers with all the other ingredients up to and including the salt.

Halloumi

Carefully thread the halloumi onto the skewers. Brush the halloumi and slices of bread with oil.

Charcoal/gas/electric grill

With the lid up, grill the halloumi over/on a medium heat (approx. 200 °C) for approx. 6 mins. all over. Grill the slices of bread alongside for approx. 1 min. on each side. Serve the halloumi and bread with the dip.

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