1

To make chargrilled haloumi with thyme, cut haloumi into 3 thick slices and sprinkle with fresh thyme leaves. Lightly spray haloumi with oil and chargrill on medium heat for 2 minutes each side or until golden. Halve each slice, season with pepper and serve with lemon wedges.

2

To make chargrilled chorizo, cut chorizo into 12 slices and chargrill on high heat for 1-2 minutes or until golden and crisp. Top with a squeeze of lemon.

3

To make eggplant and zucchini salad, lightly spray eggplant and zucchini with oil and chargrill, in batches, on medium heat for 1-2 minutes each side or until lightly charred and tender. Transfer to a large bowl. Add olive oil, sherry vinegar, garlic and fresh oregano. Season with salt and pepper and toss to coat. Stand at room temperature for 30 minutes before serving.

4

To make artichoke and broad bean salad, combine broad beans, artichokes, red onion, mint, oil and lemon juice in a bowl. Season with salt and pepper and toss to coat.

5

To make Gazpacho, use a food processor to blend tomatoes, garlic and oil and sherry vinegar until smooth. Strain through a fine sieve into a large bowl and place in the fridge to chill. Season with salt and pepper. Divide between 6 small glasses and serve with a sprig of fresh mint.

6

To make chargrilled calamari, score cleaned calamari with a small knife in a crisscross pattern (without cutting all the way through) and cut into 5cm pieces. Place in a bowl with oil paprika, and garlic. Season with salt and pepper and toss to combine. Chargrill on high heat for 2 minutes each side or until opaque and lightly charred. Serve with lemon wedges.