Grilled Prawns & Creamy Potatoes for Dinner

While the potato is cooking, roughly chop the tomato. Thinly slice the zucchini into strips, lengthways. Pat the haloumi dry with paper towel, then cut into 1cm-thick slices. Halve the lemon. 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 peeled prawns, tossing to coat.

When the BBQ is hot, grill the haloumi on a BBQ flat plate until golden brown, 2-3 minutes each side. Grill the lemon, cut-side down, until charred, 4-6 minutes. Transfer the haloumi and lemon to a plate.

TIP: Avoid using the grill plate to cook your haloumi 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 haloumi until golden brown, 2 minutes each side. Cut lemon into wedges and set 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.

Top the potato with the garlic aioli, gently tossing to coat. To the plate with the zucchini, add the rocket leaves, tomato, a drizzle of olive oil and a squeeze of the charred lemon juice. Season, then toss to combine. Top with the haloumi.