Cooking outdoors – the outdoor kitchen makes it possible – Marinated halloumi cheese with summer salad
In our latitudes, summer is eagerly awaited every year, and as soon as the first warm days arrive, everyone flocks outdoors. But for perfect summer bliss, besides swimming pool fun, picnics, and bike rides, one thing is essential: sitting in the garden with family or friends, enjoying delicious food together, and chatting late into the balmy night – that's the epitome of summer.
The advantages of an outdoor kitchen
The tradition in more southerly climes shows that an outdoor kitchen invites you to enjoy life outdoors and savor summer to the fullest. It's especially delightful to prepare Mediterranean herbs or vegetables from your own garden with warm sunshine on your skin. Even when guests are invited for a barbecue, an outdoor kitchen helps make the evening even more enjoyable. Because when you cook in the garden, you avoid the tiresome back and forth between the kitchen and the patio. Instead, you're right in the heart of the action, can dedicate your time to your family or guests, and won't miss a thing.
But an outdoor kitchen isn't just a plus on weekends or when you have guests. If it's well-equipped, you can even move your everyday cooking outdoors. Preparing dinner together with your partner or kids in the garden, for example, brings a touch of vacation feeling to even the most ordinary days.
The gas grill serves as the central cooking area in the outdoor kitchen. This is complemented by a sink, a special outdoor refrigerator, a small work surface for food preparation, and, of course, the appropriate cookware. For those who particularly enjoy cooking outdoors, installing a separate cooking area with an induction hob is also worthwhile.
The right cookware for outdoor cooking
Using a grill pan or stainless steel wok on a gas grill allows you to conjure up delicious dishes that often don't turn out perfectly when cooked directly on the grill. Scampi are a good example, as they typically slip through the grill grate, or pickled items whose marinade drips into the grill. Pans with removable handles are best. Otherwise, you should ensure the handle is positioned so it doesn't get hot.
Even fresh sauces become child's play with an outdoor kitchen. They simmer alongside fish or meat on the cooktop and can be served warm – all you need is a saucepan. For cooking delicious pasta dishes that evoke Mediterranean associations when eaten al fresco, a saucepan that also works well on a gas grill is ideal. A dessert cooked in a crêpe pan perfectly rounds off the culinary summer.
To inspire you with the possibilities an outdoor kitchen offers, we have put together a menu that will let you taste summer.
23 min
Total Time
8 min
Cooking Time
15 min
Preperation Time
Ingredients
| 500 g | Halloumi |
| 13 tbsp | Olive oil |
| 3 tbsp | Lemon juice |
| 2x | cloves of garlic |
| 2 sprigs of fresh mint | |
| 1x | Chili pepper |
| 1 tsp | Honey |
| Pepper | |
| Salt | |
| Sugar | |
| 3x | Zucchini |
| 100 g | fresh baby spinach |
| Oregano | |
| 5 tbsp | Balsamic vinegar |
| 1x | Lime |
| 20 g | Walnuts |
Instructions
Schritt 1 von 10
Zuerst die Marinade für den Halloumi zubereiten. Dafür eine Knoblauchzehe schälen und mit einer Presse zerdrücken. Die frische Minze waschen und klein hacken. Auch die Chilischote fein hacken. Alles zusammen mit 8 EL Olivenöl, dem Zitronensaft und dem Honig vermischen. Schließlich mit Pfeffer abschmecken.
Schritt 2 von 10
Nun den Halloumi in ca. 1 cm dicke Scheiben schneiden, mit der Marinade einpinseln und ein wenig durchziehen lassen.
Schritt 3 von 10
In der Zwischenzeit können Sie den Salat zubereiten. Dafür die Zucchini waschen und klein schneiden. Den Spinat waschen und sanft trocknen. 1 Knoblauchzehe schälen und zerdrücken. Den Oregano waschen, trocknen, die Blättchen abzupfen und fein hacken.
Schritt 4 von 10
Nun die arcana® Grillpfanne mit ein wenig Öl auf dem Gasgrill erhitzen. Den Griff entweder abnehmen oder durch die Position darauf achten, dass dieser nicht heiß wird.
Schritt 5 von 10
Darin die Zucchini kurz anbraten und mit Salz und Pfeffer abschmecken.
Schritt 6 von 10
Während die Zucchini ein wenig abkühlt die Vinaigrette aus dem Balsamico-Essig, Limettensaft, 4 Esslöffel Öl, Salz, Pfeffer und Zucker anrühren.
Schritt 7 von 10
Walnüsse klein hacken und in der arcana® Bratpfanne anrösten.
Schritt 8 von 10
Den Spinat mit der Zucchini, den gerösteten Walnüssen und der Vinaigrette anrichten.
Schritt 9 von 10
Nun die arcana® Grillpfanne auf dem Gasgrill erwärmen und den marinierten Halloumi ca. 3 minuten pro Seite braten.
Schritt 10 von 10
Schließlich Halloumi und Salat zusammen servieren.
