BBQ VEG AND HALLOUMI SALAD WITH HERBY YOGHURT

1. Whisk together all the herby lemon yoghurt ingredients and season well with salt and pepper. Set aside. 

2. Drizzle the LeaderBrand broccoli, LeaderBrand asparagus, LeaderBrand courgette, capsicum, red onion and halloumi generously with oil and season with salt and pepper. 

3. Heat a BBQ or large frying pan over high heat. Grill the vegetables in batches, turning once, until charred and just tender. About 4-5 minutes for the broccoli, capsicum and red onion, and 2-3 minutes for the courgette and asparagus. Grill the halloumi for 2 minutes each side until golden brown. Grill the pita for 1-2 minutes each side until lightly charred and warmed through. 

4. Arrange the LeaderBrand Wild Rocket across a large serving plate or platter. Top with the grilled vegetables and halloumi. Scatter over the olives and finish with extra fresh herbs. 

5. Serve with the herby lemon yoghurt spooned over or alongside and the grilled pita for scooping. 

• 1 head LeaderBrand Broccoli, cut into large florets with stalk attached 
• 1 bunch LeaderBrand Asparagus, woody ends removed 
• 2 LeaderBrand Courgettes, sliced  
• 1 red capsicum, deseeded and cut into strips 
• 1 red onion, cut into wedges 
• 250g halloumi, sliced 
• 4 pita breads 
• 2 large handfuls LeaderBrand Wild Rocket 
• ½ cup pitted olives 

Herby lemon yoghurt 

• ½ cup Greek yoghurt 
• 1 small handful fresh herbs, finely chopped (such as mint, parsley and/or dill), plus extra to garnish 
• 1 clove garlic, finely grated 
• zest and juice of 1 lemon