BBQ fig and halloumi salad with a walnut dressing (serves 6)

Prep time: 10 mins

Cooking time: 20 mins

6 figs, halved lengthways

6 small red onions, quartered

200g red chard

6-8 baby beets

300g halloumi, sliced into long strips

Grove avocado oil

3 tbsp flaky sea salt

freshly ground black pepper

6 pita pockets

Preheat oven to 180c. Toss baby beets in a little avocado oil and salt, and wrap in tin foil and cook until a knife easily passes through. Peel off tin foil and use it to scratch off beet skins while hot.

Brush halloumi, red onions and fleshy side of figs with a touch of avocado oil and chargrill on BBQ until golden. Drizzle a little more oil over chard and put on BBQ hotplate for a few seconds, just enough to wilt.

Split pita pockets in half, then rip each half in two. Brush them to with a little oil and season. Grill on hot BBQ until crispy.

Toss together, veges, figs and halloumi on a large serving plate or board. Serve warm salad with walnut dressing and crispy pita bread.

Walnut dressing (makes 1 cup)

1 cup toasted walnut pieces

3 tbsp balsamic vinegar

4 tbsp grove avocado oil

2 tbsp brown sugar

salt to taste

Roughly crush walnuts in mortar and pestle. Add all other ingredients and mix.