Crumbed Haloumi

While the wedges are cooking, cut the haloumi into 4 steaks (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: soaking the haloumi helps mellow out the saltiness. Zest the lemon to get a good pinch and slice into wedges. Finely slice the apple (see ingredients list) into matchsticks. Roughly chop the parsley.

In a large bowl, combine the dijon mustard, lemon zest, a squeeze of lemon juice, a drizzle of olive oil and season with a pinch of salt and pepper. Just before serving, add the apple, parsley and slaw mix into the bowl with the dressing. TIP: Toss the slaw just before serving to keep the cabbage crisp.

Pat dry the haloumi. In a shallow bowl, combine the lemon pepper spice blend, plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture Tip: press firmly into the flour mixture to help stick to the halloumi! Then, dip into the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

In a medium frying pan, heat a good drizzle of olive oil to coat the base of the pan over a medium-high heat. Once hot, add the haloumi to the pan. Cook until golden brown, 2 minutes each side.