Jen P suggested:

> How about kefta or msemen? Or were you thinking of keeping it more along
> the Italian and Greek lines? I love stuffed vine leaves. Or maybe
> slow-roast tomato and feta on bruschetta... like dakos, only not salady
> and with roasted tomatoes. Or roasted aubergine dip, which it nicer than
> it sounds. Um.. Hmm. In summer, I do grilled haloumi (if you slice it
> very thin, it can almost go crispy and be its own cracker) with something
> slightly tangy or fresh to cut the salt. I normally use watermelon or
> crème fraîche with chives or something, but blood orange sliced very thin
> may be quite nice. Or pomegranate seeds. I think it might need something
> bright green to go with if one goes that way... maybe some rocket or a bit
> of fresh sorrel.
>
> That's what comes to mind, anyway! Sounds like a great party! Hope you
> have lots of fun.

All very good suggestions, thanks! I'm trying *not* to keep it along Italian
or Greek lines; I want to include things which are from (or at least
inspired by) the cuisines of Spain, Italy, southern France, Greece, Morocco
(or Tunisia), Lebanon, and Turkey.

I've never worked with halloumi; does it crumble when you bend it before
cooking? Asparagus just showed up in our local farmers' market; if halloumi
is pliable I might try wrapping it around asparagus and grilling.

Bob