There are plenty of surprises in this meal. With lemon pepper spice blend in the haloumi crumb you get zest, squeak and crunch, while apple in the slaw gives a sweet contrast. You’ll be wishing you could have this every night!
Always refer to the product label for the most accurate ingredient and allergen information.
lemon pepper spice blend(May be present Gluten)
smokey aioli(ContainsEggMay be present Tree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on the oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes.
TIP: Cut the potato to size so it cooks in time.
While the wedges are baking, cut the haloumi into 4 slices (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Zest the lemon to get a good pinch, then slice into wedges. Finely slice the apple (see ingredients) into matchsticks. Roughly chop the parsley leaves.
TIP: Soaking the haloumi helps mellow out the saltiness.
In a large bowl, combine the Dijon mustard, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Just before serving, add the apple, parsley and slaw mix into the bowl with the dressing.
Pat the haloumi dry. In a shallow bowl, combine the lemon pepper spice blend and plain flour. Season with salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture. Then, dip into the egg, and finally in the panko breadcrumbs. Transfer to a plate.
TIP: Press the haloumi firmly into the flour mixture to help it stick!
Heat a medium frying pan, with a good drizzle of olive oil to coat the base of the pan, over a medium-high heat. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.
Divide the wedges between plates. Serve alongside the lemon pepper crumbed haloumi, apple slaw and smokey aioli. Add any remaining lemon wedges to serve.