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