Barbecued Broccoli Cauliflower Halloumi Food

BARBECUED BROCCOLI, CAULIFLOWER & HALLOUMI

Steps:

• 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.

SPICY CAULIFLOWER & HALLOUMI RICE

Steps:

• Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
• Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.