Chargrilled Greek-Style Chicken Tenders

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the parsley.

While the couscous is cooking, combine a drizzle of red wine vinegar and olive oil in a medium bowl. Season with salt and pepper. Add the tomato, cucumber and mixed salad leaves and set aside. Brush the flatbread (see ingredients) with olive oil and season with salt and pepper.

When the BBQ is hot, add the chicken to the BBQ grill plate and cook, turning, until charred and cooked through, 8-12 minutes. Transfer to a plate. NO BBQ? Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside on a plate to rest.

Add the haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. Add the flatbread to the BBQ and grill, until lightly charred, 1-2 minutes on each side. TIP: Avoid using the grill plate to cook your halloumi in case it gets stuck! No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the haloumi until golden brown, 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.