Chargrilled Greek-Style Chicken & Haloumi

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

While the couscous is cooking, combine a small drizzle of red wine vinegar and olive oil in a second medium bowl. Season with salt and pepper. Add the tomato, cucumber and mixed salad leaves. Set aside. Brush the flatbreads with olive oil and season with salt and pepper.

When the BBQ is hot, grill the chicken, turning, until charred and cooked through, 8-12 minutes. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, turning occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate to rest.

Add the haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. Meanwhile, grill the flatbreads until lightly charred, 1-2 minutes on each side. TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck! No BBQ? Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Heat the flatbreads in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.