Smokey Crumbed Haloumi

• Place beetroot, onion and sweet potato on a lined oven tray. Drizzle with olive oil, season with Nan’s special seasoning and salt and pepper, then toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

• While the veggies are roasting, in a shallow bowl, combine the plain flour and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Drain haloumi and pat dry. Dip haloumi slices into the flour mixture, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.

• When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a medium frying pan over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• In a second medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add roasted veggies and spinach & rocket mix (see ingredients). Toss to combine. Season to taste.