Doc V's Healthy Kitchen

The variety of grill cheeses, such as halloumi, is large. Although it’s not the healthiest ingredient regarding saturated fat and salt, we both love it, and we eat it as protein source.

Tonight I bought 2 grill cheeses with chili, each  150 grams, 500 grams of red sweet bell pepper, and baby spinach and arugula. The other ingredients were in our stock: garlic, red onion, firm bread, dates, olive oil, red wine vinegar, balsamic vinegar, cumin seeds and dried oregano.

Clean and cut the bell peppers in large pieces. Chop 2 garlic cloves and 1 chili. Bake ina drizzle of olive oil. Add 2 teaspoons of cumin seeds. Stir regularly. Continue to bake.

In the meantime, slice 1 small sized red onion and 4 dates. Mix with some red wine vinegar ( a large drizzle) to marinate in a salad bowl.  Mix carefully. Set aside. Slice 2 garlic cloves. Cut 1 pita look-alike in small cubes. Add 1 teaspoon of dried oregano.

Bake the grill cheese in some olive oil, at both sides. Stop the baking of the bell pepper once ready. Finish with a drizzle of balsamic vinegar, pepper and salt. Add the grill cheese to the pan.

Use the little pan with the remaining olive oil to bake the bread and the garlic. Add extra olive oil if needed.

Add baby spinach and arugula to the salad bowl in which  the marinated onion and dates are waiting. Add the bread, garlic and the remaining olive oil. Mix all ingredients. Serve with the bell pepper and the grill cheese. This is one of our favorite combinations. I hope you love it too…