HelloHero: Halloumi & Tomato Salad

• Meanwhile, cut tomato into wedges. • Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • 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 haloumi slices into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.

• 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.

• In a large bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • To the tray with the roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.

TIP: If your children does not like the mayonnaise, keep a portion of the potatoes plain and toss the mayonnaise on the remaining adult's portion.