Chargrilled Greek-Style Chicken

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then stir through parsley.

• When the BBQ is hot, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes. Transfer to a plate.

NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes.

• Add haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. Transfer haloumi to a plate and drizzle over the honey.

TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck!

No BBQ or flat plate? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Remove pan from heat and add the honey, turning haloumi to coat.

• Brush mini flour tortillas with olive oil. Grill tortillas on BBQ flat plate until golden and warmed through, 1-2 minutes each side. • Meanwhile, in a second medium bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of red wine vinegar and olive oil. Season with salt and pepper.

No BBQ or flat plate? Brush or spread some olive oil over both sides of a mini flour tortilla. Heat a large frying pan over medium-high heat. Toast tortilla until golden, 1 minute each side. Transfer to a paper towel-lined plate. Repeat with remaining tortillas and olive oil.