Parmesan-Crumbed Cauliflower Bites & Haloumi

• Meanwhile, cut cauliflower into small florets. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a medium bowl, add half the garlic aioli. In a second medium bowl, combine panko breadcrumbs, All-American spice blend, garlic & herb seasoning, Parmesan cheese and a good drizzle of olive oil.

• Toss a handful of cauliflower in the aioli until well coated. Transfer to breadcrumb mixture and toss to coat. Transfer to a second lined oven tray, then repeat with remaining cauliflower.

• Spread cauliflower out in a single layer. Bake until golden, 20-25 minutes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.

• While the cauliflower is baking, thinly slice apple into wedges. 
• Roughly chop tomato.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add rocket leaves, apple and tomato. Toss to coat.
• In a small bowl, combine remaining aioli with a splash of water.