Crispy Crumbed Halloumi & Rainbow Veg

• Meanwhile, roughly chop baby spinach leaves. • Finely chop garlic. • Cut halloumi into 1cm-thick slices. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Nan’s special seasoning. • Dip halloumi into the flour to coat, then into the egg and finally into the breadcrumb mixture. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add baby spinach and the butter and cook until slightly wilted, 2-3 minutes.
• Add garlic and cook until fragrant, 1-2 minutes. Season to taste with salt and pepper and transfer to a bowl. 

• Return frying pan to medium-high heat with enough olive oil to cover base and heat over medium-high heat. • Cook crumbed halloumi in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• When the roasted veggies are done, remove tray from oven, then add  buttered spinach and a drizzle of balsamic vinegar and toss to combine. Season to taste.