This tasty platter is a great dish for a lazy weekend as you can marinate the chicken and roast the vegetables up to a day in advance. In fact, the chicken tastes all the better having spent the night marinating in the fridge. All you then have to do at the last minute is cook the chicken and the halloumi. You can also barbecue the chicken and halloumi instead of using the grill and the oven.
I usually serve this dish with a big salad and my Cucumber and herb yoghurt dip. Another addition that I think is essential is pickled green chillis from a jar – the kind that you might have had with a late-night kebab. If you’d like to make the meal a little more substantial, you could also serve it with Lemon and herb couscous.