Lemon Pepper Crumbed Halloumi

• Place potato in a large saucepan of cold salted water and bring to the boil. Cook potato until easily pierced with a fork, 10-12 minutes. • In the last 5 minutes of cook time, add broccoli and cook until tender. • Drain and return to the saucepan. Season to taste and set aside. Cover with a lid to keep warm.

• Cut halloumi into 1cm-thick slices. • In a shallow bowl, add lemon pepper spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the halloumi slices into the flour mixture, followed by egg, and finally in the 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 halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

• In a large bowl, combine mayonnaise, Dijon mustard and a drizzle of olive oil, then season. Add potato, broccoli and spring onion and toss to coat. Set aside. • In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Add mixed salad leaves and pear, then toss to coat. Little cooks: Take the lead by combining the ingredients for the salad dressing!