Double Honey Haloumi & Mumbai Potato

• Meanwhile, to a medium bowl, add haloumi and cover with water to soak.

• While the haloumi is soaking, thinly slice baby capsicum and cucumber. Pick mint leaves and finely chop. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper.

• While the potato is cooling, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add the honey and turn to coat.

TIP: Cook haloumi in batches for best results!

• In a large bowl, combine mint, a good drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. • To the dressing, add cucumber, baby capsicum, mixed salad leaves and roasted potatoes. Toss to combine and season to taste.