Lemon Pepper Haloumi & Cherry Tomato Salad

• While the veggie fries are cooking, drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • 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. In the last minute of cook time, add lemon pepper seasoning, turning haloumi to coat.

• Meanwhile, halve snacking tomatoes. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add spinach, rocket & fennel mix and tomatoes. Toss to combine.

Little cooks: Take the lead by tossing the salad!