Herby Pork Schnitzel, Halloumi & Apple Salad

• While the fries are baking, grate the carrot (see ingredients). Thinly slice the apple. Cut halloumi into 1cm slices

• In a shallow bowl, combine garlic & herb 
seasoning and the plain flour. In a second 
shallow bowl, whisk the egg. In a third shallow 
bowl, place panko breadcrumbs.
• Pull apart pork schnitzels so you get 2 per 
person. Coat pork in the flour mixture, 
followed by the egg and finally into the panko 
breadcrumbs. Transfer to a plate. 
Little cooks: Help crumb the pork! Use one hand 
for the wet ingredients and the other for the dry 
ingredients to avoid sticky fingers! Make sure to 
wash your hands well afterwards. 

• Heat a large frying pan over a high heat with enough olive oil to cover the base. • Cook the pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the pork doesn't stick to the pan.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. • In a large bowl, add the mixed salad leaves, carrot, apple and a drizzle of white wine vinegar and olive oil. Toss to coat and season to taste.