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Mix the tomatoes, onion, lemon juice, cider vinegar, half the dried oregano and ½ tsp black pepper together in a bowl.
Light the barbecue. Bring a pan of water to the boil and cook the cauliflower florets along with the stalk and broccoli stalk pieces for 3 mins. In the final minute, tip in the broccoli florets. Drain the veg, then toss with 2 tsp of the olive oil, the rest of the oregano and the paprika.
When the coals are ashen, arrange the veg pieces on the grill, cook for 2 mins, then move to a cooler part of the grill. Keep moving the veg around so it doesn’t burn.
Put the halloumi on the grill and cook for 1 min, then turn. Repeat until all sides are brown.
Tip all the veg and the halloumi into a serving bowl, drizzle with the remaining olive oil, season and serve immediately with couscous.