Parmesan-Crumbed Halloumi Schnitzel

• Set your air fryer to 200°C. Place potato into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• Meanwhile, combine the plain flour and salt in a shallow bowl, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, garlic & herb seasoning and grated Parmesan cheese. Little cooks: Kids can help with cracking and whisking the egg.

• Cut halloumi into 1cm slices. • Coat halloumi in the seasoned flour, followed by the egg and finally the panko-Parmesan mixture. • Transfer to a plate and repeat with remaining halloumi.

Little cooks: Kids can help crumb the halloumi! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

• Heat a large frying pan over medium-high heat. Cook broccoli and carrot until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season and transfer to a bowl. • Return the pan to medium-high heat with enough olive oil to coat the base of the pan. • Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.