A grilled cheese... but not as we know it!

 So last night we pretended it was mid-summer once again and dined outside even though the rain was on its way.  We always have cheese left over from the weekend, this one didn't even make it to the table as I had forgotten about it, so I thought we would barbecue it for a change.  This is a local soft cheese called "Pont-L'Evêque" that has a stronger character than say a "Camembert".  When cooking these types of cheeses, you can leave them in their boxes (remove paper covering), but I prefer to make a 'boat' for it out of tinfoil, so I can leave it longer to cook and keep my eye on it (you don't want soup either).  I've added some thyme underneath and on top.  The obligatory baguette is just heated through on the barbecue, so it has some extra crunch to it. 

  I whipped up a salad of cucumber (de-seeded, peeled and diced) with radishes (sliced) in greek yoghurt,  adding a shake of celery salt and some black pepper.  The green salad had a drizzle of olive oil and balsamic over it.  The left over couscous from Sunday, had some extra mint and chives added to it.  The whole lot had a big squeeze of lemon juice for added zing!  Dinner was ready!