For the marinade

• 2 tsp dried oregano
• 3 garlic cloves, crushed
• 6 tbsp olive oil
• zest and juice of 2 lemons

For the kebabs

• 4 medium courgettes, thickly sliced
• 3 red peppers, deseeded, cut into chunks
• 2 x 250g packs halloumi, cut into chunks
• sumac and chopped parsley or mint, to sprinkle
• 1 x 230g tub houmous, to serve
• sliced toasted pitta, to serve

For the salad

• 1 x 250g pack Pomodorino baby plum tomatoes, halved
• 1 x 100g pack walnut halves, chopped
• 3 tsp sumac
• 3 tbsp red wine vinegar
• 6 tbsp olive oil
• 1 x 250g pack Merchant Gourmet ready-to-eat red and white quinoa
• 1 x 250g pack Merchant Gourmet ready-to-eat freekeh
• 4-6 green chilli peppers from a jar, sliced
• a handful of pitted black olives, halved
• 1 large orange, peeled and diced
• 1 x 100g pack flat-leaf parsley, stalks discarded, leaves chopped
• ½ x 25g pack dill, chopped
• ½ x 28g pack mint, leaves only, chopped

For the tzatziki

• ¼ cucumber
• 1 x 170g tub Greek yogurt
• ¼ x 28g pack mint, leaves only, chopped
• extra-virgin olive oil, to drizzle