Saucy BBQ Halloumi With Wedges And Corn & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into wedges

Add your sweetcorn cobette[s] to a piece of tin foil with a small knob of butter and seal the foil tightly around them

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add the potato wedges to a baking tray (or two!) with a drizzle of vegetable oil

Season with a small pinch of salt and give everything a good mix up

Add the foil-wrapped cobette[s] to the tray

Put the tray[s] in the oven for 20-25 min or until the wedges are crispy

Cut your halloumi into 3 pieces per person

Add your ground smoked paprika and ground cumin to a plate and mix to combine

Add the halloumi pieces to the plate and turn them several times until evenly coated in the spices

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated halloumi and cook for 1-2 min on each side or until golden

Once golden, remove from the pan and set aside

Reduce the heat to medium-low and add your BBQ sauce and 50ml [65ml] [80ml] water to the pan

Cook for 5 min, until the sauce has thickened, then add the golden halloumi back to the pan and cook for a further 1-2 min – this is your BBQ halloumi

Meanwhile, add your cider vinegar to a large bowl with a drizzle of olive oil and a pinch of pepper and stir it all together

Wash your lettuce, then pat dry with kitchen paper and roughly shred

Add the shredded lettuce to the bowl and gently toss – this is your dressed salad