• Preheat BBQ to high heat. • Thinly slice capsicum and zucchini into strips lengthways. • Finely chop garlic. • In a medium bowl, place haloumi and cover with water to soak. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine capsicum and a drizzle of olive oil, then season with saltand pepper.

• In a large bowl, combine lamb mince, Mediterranean seasoning, fine breadcrumbs and the egg. • Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • When BBQ is hot, grill koftas, turning occasionally, until cooked through and slightly charred, 8-10 minutes. No BBQ? Cook koftas in a large frying pan over medium-high heat with a drizzle of olive oil, turning regularly, until browned, 10-12 minutes. 

• While koftas are grilling, grill zucchini, turning, until charred and tender, 2-4 minutes each side. Return to bowl. • Grill capsicum, turning, until charred and tender, 6-8 minutes. Transfer to bowl with charred zucchini. No BBQ? Return frying pan to medium high-heat with a drizzle of olive oil, then cook zucchini, tossing, for 2-4 minutes each side. Cook capsicum, tossing, until tender, 4-5 minutes.

• While veggies are cooking, grill pita bread, until golden and warmed through, 2-4 minutes each side. No BBQ? Microwave pita bread on a plate for 1 minute, until warmed through.

• To the bowl with charred veggies, add mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt, until combined. Season to taste. • Halve koftas and pita bread. Build pita pockets by filling with some charred capsicum salad, chargrilled lamb, haloumi and koftas. • Top with garlic yoghurt. Serve with any remaining salad. Enjoy!