Crumbed Halloumi & Rainbow Veggie Fries

• Slice tomato into thin wedges.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip the haloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.

• When fries have 10 minutes remaining,
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. Season with salt, then transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the fish does not stick. TIP: White fish is cooked through when the centre turns from translucent to white.

• While the fish is cooking, combine the honey, a pinch of salt and a drizzle of vinegar and olive oil in a medium bowl.
• Add tomator and mixed salad leaves and toss to coat.