YOU CAN ALSO USE ANY OTHER TYPE OF GRILLED CHEESE FOR THIS RECIPE -
THERE'S SOMETHING FOR EVERY TASTE!
strawberries, cut in half 4 packages GAZİ Grill and Pan Cheese, Mediterranean herbs, in 2 cm dice 2 bunch green asparagus (optional), cut into 2-3 cm pieces 2 bunch fresh mint, roughly chopped 4 tbsp olive oil 2 tbsp honey sea salt, fleur de sel long barbecue skewers grill pan 300 g hazelnuts, roasted 4 tsp fennel seeds 4 tbsp cumin 8 tbsp sunflower seeds 14 tbsp coriander 10 tbsp sesame seeds 2 tsp black cumin 2 tsp aniseed 4 tsp dried chili flakes 2 tsp sweet paprika 4 tsp dried thyme
1. Roast the hazelnuts for 15 minutes at approx. 200 degrees Celsius. Let cool and remove skins as much as possible.
2. Toast the remaining spice seeds lightly one at a time in a small pan. Stir the spices while toasting. Let cool and pound in a mortar or chop with a hand chopper. Mix the nuts with the paprika and thyme and season with salt.
3. Heat a grill pan with the olive oil on a medium heat. Dice the grilled cheese, cut up the asparagus and slice the strawberries. Place them on the skewers, alternating the ingredients, and place on the grill pan. Turn after about 3 minutes and grill for another 3 minutes.
4. In the meantime, chop the mint roughly and set aside. Remove the skewers and arrange on a plate. Drizzle with olive oil and a little honey. Sprinkle with plenty of chopped mint and dukkah. Season with fleur de sel.