1. Preheat the grill, setting the burners to high. Oil the grate.
2. In a large bowl, coat the potatoes with the oil. Season with salt and pepper. Stack two large sheets of foil one on top of the other (see Chef’s tip). Spread half of the potatoes out at the centre of the foil. Tightly seal into a packet. Repeat this step with the remaining potatoes.
3. Place the foil packets on the grill. Close the lid and cook for 25 to 30 minutes or until the potatoes are tender and golden, turning the packets over halfway through cooking. Set aside on a plate.
4. Grill the sausages for 3 minutes on each side or until cooked through. At the same time, brown the halloumi slices for 2 to 3 minutes on each side. Set aside on the plate with the potatoes.
5. Meanwhile, in a small pot over medium-low heat, warm the poutine sauce. Keep warm.
6. On a work surface, slice the sausages and cut the cheese into cubes.
7. Divide the potatoes, sausages, cheese and olives among four shallow bowls. Cover with the hot poutine sauce. Garnish with the onion and herbs. Serve immediately.

Chef’s tip

To make foil packets that will evenly cook the potatoes, we suggest stacking two large sheets of foil for each packet. Fold the foil in half over the potatoes, then tightly crimp the edges together to seal.