Crumbed Halloumi & Veggie Toss

• Place potato, beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays!

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. In a shallow bowl, add the plain flour and garlic & herb seasoning. 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 the veggies have 10 minutes remaining, return frying pan to 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. • Transfer to a paper towel-lined plate.

• To the tray with the roasted veggies, add baby leaves and a drizzle of vinegar. Toss to combine.