Loaded Beef, Haloumi & Bacon Jacket Potatoes

• Meanwhile, finely chop red onion (see ingredients). • Roughly chop parsley. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• When the potato has 15 minutes remaining, 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 plate to rest. • Return frying pan to high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 3-4 minutes. Cook beef mince and diced bacon (see ingredients), breaking up with a spoon, until cooked through, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Add tomato paste, All-American spice blend and the brown sugar, then cook until fragrant, 1 minute. TIP: For best results, drain the oil from the pan before adding the tomato paste and spice blend.

• To the pan, add the water. Reduce heat to medium-low and simmer until slightly thickened, 5 minutes. • Season with salt and pepper.

• Meanwhile, thinly slice apple. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season to taste. • Add apple and spinach & rocket mix. Toss to coat. Little cooks: Take the lead and toss the salad!