1. Preheat the barbecue on high and oil the grills.

2. In a large bowl, mix 30 mL (2 tbsp.) of olive oil, lemon zest and juice, shallot, green onions, Dijon mustard, basil, and parsley. Season with salt and pepper. Set aside.

3. Cut the broccoli stalk at a length of roughly 5 cm (2 in.). Try to keep part of the stalk intact, which will make it easier to handle on the barbecue. Cut the head lengthwise to create florets.

4. Place the broccoli florets in a bowl and drizzle the remaining 30 mL (2 tbsp.) of olive oil, and season with salt and pepper. Mix well.

5. Lower the barbecue to a medium-low heat and grill the broccoli for 10-12 minutes, turning them regularly. For the final step, grill the Haloumi around 2 minutes on each side.

6. Place the grilled broccoli in the dressing bowl and mix well. Place the grilled broccoli on a large serving dish and top with Haloumi cheese. Pour on the remaining dressing and serve.

Chef’s secret

The broccoli will be extra-crunchy. If you prefer your broccoli softer, blanch for 3 minutes and dry off using a paper towel before grilling it on the barbecue. This step can be done in advance.