Grilled Prawns & Creamy Potatoes

• While the potato is cooking, roughly chop tomato. Thinly slice zucchini into strips, lengthways. Halve lime. • Pat the haloumi dry with paper towel. • In a medium bowl, toss the haloumi, zucchini and a drizzle of olive oil. Set aside. • In another medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the prawns, tossing to coat.

• When the BBQ is hot, grill zucchini until charred and tender, 3-5 minutes each side. • Meanwhile, grill haloumi on a BBQ flat plate until golden brown, 2-3 minutes each side. • Grill lime, cut-side down, until charred, 4-6 minutes. Transfer zucchini to a serving plate. To a second plate, transfer haloumi and lime.

No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook zucchini until tender, 3-5 minutes each side. Return frying pan to a medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 2 minutes each side. Set lime aside to serve fresh.

• Grill the prawns until pink and starting to curl up, 2-4 minutes. Transfer to a serving plate.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• To the plate with the zucchini, add salad leaves, tomato, the honey, a drizzle of olive oil and a squeeze of the charred lime juice. Season, then toss to combine. • Top with the haloumi.