Prepare the fattoush and butter rice according to the recipe.

Yoghurt-mint sauce

• Peel the garlic and crush it finely with a little salt in a mortar.
• Add crushed garlic, mint and tahini to the yoghurt and mix.
• Mix yoghurt with water and heat in a saucepan for approx. 5 minutes (do not boil!). Season the sauce with salt.

Pomegranate Relish

• Chop the coriander and mix with the pomegranate seeds and the remaining ingredients. Press the seeds lightly with a pestle and mix again. Season to taste with salt and pepper.

Halloumi vegetable skewers

• Cut the halloumi into cubes (cubes must be large enough so that they do not break when skewered).
• Peel and quarter the onion. Cut the peppers into squares and halve the mushrooms.
• Skewer the halloumi and vegetables alternately on a skewer and then grill or fry on the barbecue or in a pan for approx. 2 minutes per side.

Optional: Smoke butter rice

• Mehode 1: Pour the finished butter ice cream into an aluminium bowl and smoke for approx. 10 minutes on the grill over indirect heat with the grill lid closed.
• Method 2: Use a spoon to make a small hollow in the finished butter rice in the pot. Heat untreated natural charcoal and bring to a glow. Cover the hollow with aluminium foil, place the glowing charcoal in it and sprinkle with some smoked chips. Smoke for approx. 10 minutes with the lid closed.

Halloumi Grill Plate Dressing

• Plate with halloumi skewers, butter rice and fattoush. The yoghurt sauce goes perfectly with the rice. The relish goes well as a topping for the rice and the skewers.

  Get some of all the components on your fork when you eat - bon appétit.