Serves 1 

Chargrilled halloumi and courgette 

Sautéed peppers and onions 

Herby hummus 

Harissa aioli 

Rye bread 

Fresh rocket

 1. Chargrilled halloumi and courgette

Cut the halloumi into slices and finely slice the courgettes lengthways. Toss in 2 tbsp olive oil, then season. Heat a griddle pan over a high heat and cook the halloumi until nicely charred on both sides. Remove and set aside. Add the courgette ribbons and chargrill until soft.

 2. Sautéed peppers and red onion

Deseed and slice 1 yellow, 1 red, 1 orange and 1 green pepper and 2 red onions. Heat 2 tbsp olive oil in a large pan over a high heat. Add the peppers and onions and cook for 2-3 minutes, stirring frequently. Turn the heat to medium-low and add 2 crushed garlic cloves and 1 tbsp balsamic vinegar. Cook slowly for 15-20 minutes for maximum flavour. Finish off with some chopped basil and season with salt and pepper.

3. Herby hummus

Place 1 tub of ready-made hummus into a food processor with lots of parsley, chives and coriander. Whizz until smooth.

4. Harissa aoli

In a bowl, stir together 6 tbsp mayonnaise with 2 crushed garlic cloves and 2 tsp harissa.