Bit of a salad with avocado, tomato, rocket, baby spinach, some salami and prosciutto, Turkish flat bread and halloumi. Halloumi or as Yas says, Hallim, will always remind me of her. Here as Yas does it, we fried the cheese, but only with a tiny trickle of olive oil, until spotted with golden flecks on one side, then turned and fried on the other side. Or you could barbecue it successfully. Brush lightly with oil first.
Eat warmish or it will turn to squeaky revoltingness.
Petra introduced us into the art of Hallim with sweet chilli sauce. Yes we were moved to say, we liked it.