Greek-Style Chargrilled Chicken Kit

• Heat a drizzle of olive oil in a medium saucepan over medium-high heat. Add garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add 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 parsley.

• While the couscous is cooking, in a second medium bowl, combine a drizzle of the vinegar and olive oil and a pinch of salt and pepper. • Add tomato, cucumber and mixed salad leaves and set aside. • Brush mini flour tortillas with olive oil and season with salt and pepper.

• When the BBQ is hot, add chicken to the BBQ grill plate and cook, turning, until charred and cooked through (when no longer pink inside), 8-12 minutes. Transfer to a plate. Cover to keep warm.

No BBQ? Heat a drizzle of olive oil in a large frying pan over high heat. Add chicken and cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Set aside on a plate to rest and cover to keep warm.

• Drain haloumi and pat dry. On a plate, add a drizzle of olive oil, then add haloumi, turning to coat. • Add haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. • Add mini flour tortillas to the BBQ and grill until lightly charred, 1-2 minutes on each side.

No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Heat mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.