Chargrilled Honey-Garlic Chicken

• While the potato is cooking, finely chop garlic. In a medium bowl, combine garlic, the honey, garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper. • Add the chicken breast strips and toss to coat. Set aside.

• Slice courgette into thick sticks. Thinly slice radish. Place courgette on a plate with a generous drizzle of olive oil. Season and set aside. • In a second medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add radish and mixed salad leaves, then set aside. • Pat haloumi dry with paper towel and cut into 1cm slices. Place haloumi on a second plate, drizzle with olive oil and toss to coat.

Little cooks: Kids can help pat the haloumi dry.

• When the BBQ is hot, pick up the chicken using tongs and let any excess marinade drip back into the bowl. • Grill chicken, turning, until charred and cooked through, 8-12 minutes. • While the chicken is grilling, occasionally spoon any excess marinade over the chicken. Transfer to a plate to rest. • While the chicken is resting, grill courgette until charred and softened, 3-5 minutes on each side.

No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and marinade, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Transfer to a plate. Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook courgette until tender, 5-6 minutes on each side. Transfer to a plate.

• Grill the haloumi on the BBQ flat plate until golden brown, 2-3 minutes each side. • Meanwhile, add dill & parsley mayonnaise and grated Parmesan cheese to the potato. Gently toss to coat and season to taste. • Roughly chop the grilled courgette, then add to the radish salad and toss to coat.

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

No BBQ or flat plate? Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 2 minutes each side.