Lemony Crumbed Haloumi & Creamy Pesto

• Meanwhile, grate carrot. Halve snacking tomatoes (see ingredients). Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until even in thickness, about 1cm-thick.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a shallow bowl, combine plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk egg. In a third shallow bowl, combine panko breadcrumbs, lemon pepper seasoning (see ingredients) and a pinch of salt and pepper. • Dip haloumi into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on a plate.

• In a large frying pan, heat enough olive oil to cover the base over medium-high heat. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

• While haloumi is cooking, combine Dijon mustard (see ingredients), vinegar and some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. Season, then add mixed salad leaves, carrot and tomatoes. Toss to coat.