Aussie chef Hayden Quinn shares his inspired barbecue recipe

Grilled Avo and Halloumi Boat

Serves 4 (as a part of a shared meal), Prep and Cook 20 mins

2 Hass avocados, halved and seeds removed, skin on

250g halloumi, sliced into thick batons

TABOULEH

1 cup couscous, cooked as per

packet instructions

2 bunches parsley, finely chopped 1 cup mint, leaves only, finely chopped 1 large super-ripe tomato, seeds

removed and finely diced

4 tblsps extra-virgin olive oil Juice, ½ lemon

Sea salt and pepper, to taste

DRESSING

½ cup Greek-style yoghurt 1 small clove garlic, crushed

and finely chopped

¼ cup dill, finely chopped 1 tblsp extra virgin olive oil Sea salt and pepper, to taste

1 Preheat barbecue with grill bars over high heat. Once the barbecue is scorching hot, add avocado to grill bars, flesh-side down. Cook for 2 minutes until slightly charred and warmed through. Next, cook the halloumi by placing directly onto the grill bars and cooking for 1 to 2 minutes each side until golden brown. Allow avocado to cool slightly, remove from skin and slice into thick wedges. 2 For the tabouleh, gently toss together all ingredients and set aside until ready to serve. Next, make the dressing by combining all ingredients in a small bowl. Place in the fridge until needed.

3 Spoon out tabouleh mix into a large serving bowl or platter, top with avocado and halloumi, and a generous drizzle of the garlic dressing.