Southern Halloumi & Creamy Slaw

• Place the kumara wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until golden, 20-25 minutes.

• In a medium bowl, combine slaw mix and half the garlic aioli. Season with salt and pepper. Set aside. 

 Little cooks: Take the lead by tossing the slaw!

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• In the first shallow bowl, combine Louisiana spice blend, plain flour and a pinch of salt and pepper. 
• In the second shallow bowl, whisk the egg with a fork.
• In the third shallow bowl, add the panko breadcrumbs.
• Coat halloumi in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook halloumi until golden brown, 2 minutes each side. Set aside on a plate lined with paper towel to drain.