Crumbed Haloumi & Aioli Slaw

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.

• In a shallow bowl, combine Aussie spice blend, the plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat 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.

• Meanwhile, thinly slice spring onion. • In a large bowl, combine spring onion, slaw mix, Dijon mustard (see ingredients) and 1/2 the garlic aioli. Toss to coat. Season to taste. Little cooks: Take the lead by tossing the slaw.