I’ve adapted this recipe from a student cookbook that Jenna bought for me when I first started Uni 3 years ago. Most of the recipes are a bit odd (e.g. ‘beef in beer’) and there’s a whole chapter dedicated to jacket potatoes… However there are a few gems hidden in there!

I absolutely love halloumi on the BBQ so this recipe really reminds me of summer. Halloumi is made from a mixture of goat’s and sheep’s milk and so I can eat much more of it than cheese made of cow’s milk.

Shopping list: 1 red pepper, 2 courgettes, 1 aubergine, 3 medium tomatoes, 1 red onion, 300g mushrooms, 1 block of halloumi cheese, 1 lemon, fresh coriander, capers, quinoa.

I served this with quinoa, but you can use another grain such as couscous or brown rice. Or, if you want a light meal, just serve with salad.

1. Preheat the oven to 180 degrees Celsius

2. Chop up all of the veg and place into a roasting tray. Drizzle over some olive oil and season with garlic, salt and pepper. Roast for around 45 minutes.

3. Meanwhile, cook you quinoa (or other chosen grain) with the juice of half of the lemon

4. Chop the halloumi into slices and place into a frying pan on a medium heat. Fry the halloumi for about 1 minute on each side until it’s golden brown

5. Make the lemon dressing by whisking the juice of the other half of your lemon, 2 tablespoons of olive oil, 1 teaspoon of capers, a handful of chopped coriander, and salt and pepper

6. By now, the roast veg should be ready and you can assemble the quinoa, roast veg and halloumi. Pour the lemon dressing over the top to serve.