Summer Mezze Platter with Grilled Halloumi and Portobello Mushrooms

250g halloumi, cut into thick slices

3-4 large portobello mushrooms, halved

2 tbsp BBQ or teriyaki sauce

1/2 iceberg lettuce, cut into wedges

2 tbsp Greek yoghurt or ranch dressing

1 tin mixed beans (kidney, cannellini, borlotti), drained

Handful of sweetcorn

1 red pepper, diced

1 courgette, diced

2 small potatoes, boiled and halved

1 hard-boiled egg, halved

Olive oil, lemon, salt and pepper

Boil the potatoes until just tender, drain and set aside to cool slightly. Halve and toss in a little olive oil, salt and pepper for a simple potato salad.

Make the bean salad by combining the drained beans, sweetcorn, diced pepper and courgette. Dress with olive oil, lemon juice, salt and pepper.

Heat a griddle pan to high. Brush the portobello mushrooms with BBQ sauce and grill for 3-4 minutes per side until charred and tender, basting with more sauce.

Grill the halloumi slices for 2-3 minutes per side until golden bar marks appear.

Arrange everything on a large sharing plate: the mushrooms and halloumi in the centre, the lettuce wedge with a spoonful of yoghurt dressing, the bean salad, potato salad, and halved egg.

Drizzle everything with olive oil and a squeeze of lemon before serving.