For 4 people
Preparation Time : 15 min
Cooking Time : 15 min
Refrigeration : 30 min

Ingredients :

• 2 halloumis

Marinade: 

• Juice of 1/2 lemon

• 6 tablespoons of olive oil

• 1 tea spoon of Albert Ménès oregano

• 1 tea spoon of Albert Ménès Cayenne pepper

• 1 tea spoon. Albert Ménès ras-el-hanout

• 1 tea spoon of  paprika Albert Ménès

• 1 tea spoon of Albert Ménès cumin seeds

• 1 tea spoon of coriander seeds Albert Ménès

• 1 tea spoon of fennel seeds Albert Ménès

Salad:

• 1 small red onion

• 1 Noa cucumber

• 1 tin of chickpeas

• 10 mint leaves

• olive oil

• Albert Ménès Kampot salt/white pepper
  
  
  
  

Preparation : 

Prepare the marinade:

In a dish, mix the olive oil with the lemon juice and spices. Pour this mixture over the cheeses and chill for 30 minutes, turning them from time to time.

Meanwhile, prepare the salad:

Finely chop the onion. Peel and slice the cucumber. Drain the chickpeas. Mix all the vegetables with the chopped mint and olive oil. Season to taste.

Remove the cheeses from the marinade and grill them in a pan over a high heat on both sides.

Serve immediately with the salad.

Chef's tip: You can add tomatoes and olives to the salad.