Grilling season is underway

May 8, 2019


Grilling season is underway. Sausages are especially most often found on the grates. In the supermarkets we can find different types of meat, we should choose products without preservatives. That’s why we recommend food from shops suplied by Stanro. Try sausages from Hańderek and Kabanos Company. While the sausage will be on the grill, you can prepare original salad. This will be a nice surprise vegetarians, so they can eat something else than simple cucumber and tomato. We’ve got inspiration for you – grilled halloumi with watermelon and capers in breadcrumbs.

750g watermelon
2 small shallots very finely sliced
extra virgin olive oil
white balsamic vinegar
300g halloumi sliced good
squeeze of lemon juice

For the breadcrumbs:
75g slightly stale country bread, crusts removed, blitzed into coarse breadcrumbs
1-2 cloves garlic finely chopped
½ medium red chilli, halved, deseeded and chopped
2,5 tbsp capers
50g blanched almonds, toasted and chopped
small bunch of mint,leaves picked, half of them torn

-In a bowl, mix the watermelon and shallots. Add 4 tbsp extra virgin olive oil and 4 tbsp the balsamic, then season with fresh black pepper. Cover and put in the fridge for about 15-20 mins.
– Heat the remaining oil in a frying pan. Fry the breadcrumbs until turning gold. Add the garlic, chilli and capers and cook for another minute, then toss in the almonds. Remove from the heat, add the torn mint.
– Brush the halloumi with a little oil and heat a griddle pan. Griddle the cheese on both sides until just starting to melt but still holding its shape, with nice golden griddle marks. Hot cheese put on a previously prepared salad, sprinkle with capers in breadcrumbs and add a bit of salt. Serve right away!