All-American Haloumi & Roast Pumpkin Slaw

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of pepper. Add haloumi and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the garlic oil, add lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • To the bowl with the garlic lemon dressing, add roast veggies and shredded cabbage mix, then gently toss to combine. Season to taste.