Haloumi, Parmesan & Herb Crumbed Cauliflower

• In a large bowl combine garlic aioli and a drizzle of olive oil. In a second large bowl, combine panko breadcrumbs, Nan's special seasoning, 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 lined oven tray, then repeat with remaining cauliflower. TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.

• Spread cauliflower out in a single layer. Bake until golden, 20-25 minutes. • Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a plate lined with paper towel.

• While the cauliflower is baking, thinly slice apple into wedges. • Thinly slice cucumber into half-moons.

• Just before serving, in a third large bowl, combine spinach and rocket mix, cucumber, red apple and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste.