All-American Crumbed Haloumi

• While sweet potato is roasting, pat haloumi dry, then slice to get two pieces per person. • Slice red apple (see ingredients) into thin wedges.

• In a large bowl, combine apple, slaw mix, ranch dressing and a drizzle of olive oil and the white wine vinegar. • Season and toss to coat.

• In a shallow bowl, combine the remaining All-American spice blend and 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 to coat, then into egg and finally in panko breadcrumbs. Set aside on a plate.

TIP: Press the haloumi firmly into the flour mixture to help it stick!

• In a medium frying pan, add enough olive oil to coat the base over medium-high heat. • When oil is hot, cook haloumi until golden brown, 2 minutes each side. • Transfer to a paper towel-lined plate.