Ingredients

350g Jersey Royal potatoes
1 courgette, sliced
1 red pepper, sliced into strips
225g Coop halloumi, thickly sliced
1 tsp dried oregano
1 tbsp Coop olive oil
1 tbsp capers
12 Coop black olives
6 tbsp Coop French dressing

Method

1. Halve the potatoes, place in a large pan of boiling water and simmer for 10-15 mins, until cooked through

2. Mix the courgette, pepper and halloumi together with oregano in a large bowl

3. Drizzle over the olive oil and toss together to coat evenly

4. Chargrill the courgette, pepper and halloumi on the barbecue for 2-3 mins on each side, keeping an eye out so they don't burn

5. Place the veg in a large bowl with the cooked potatoes, the capers and olives

6. Pour over the French dressing and gently toss together

7. Serve immediately or at room temperature