If you’re using wooden skewers, soak them in cold water for at least 10 mins so they don’t burn. Zest and juice the lime. Cut the halloumi into 12-16 cubes. Place in a bowl with the lime zest. Add a pinch of chilli powder.

Using a vegetable peeler, peel thin ribbons from the courgette, turning it as you go. Pop in the bowl. Peel and cut the onion into 12 wedges. Add to the bowl with half of the tomatoes, left whole. Mix.

Heat the grill to its highest setting. Brush the tortillas on each side with ½ tsp oil. Place under the grill for 2 mins, flipping over halfway through. Set to one side.

Thread the halloumi and veg onto skewers. Brush with ½ tbsp oil and place on your grill pan. Place under the grill for 10 mins, turning regularly. The veg should be charred and the halloumi oozy.

Finely shred the lettuce. Peel and stone the avocado. Thinly slice it. Halve the radishes and finely chop some of the leaves. Halve any remaining tomatoes.

Peel and grate the garlic and whisk in a jug with the juice of the lime and 1 tbsp olive oil. Add a pinch of chilli powder to taste and season.

Tear up the tortilla wraps and add them to the salad. Roughly chop the coriander and mix through the salad with the dressing. Serve with the griddled halloumi skewers.