Crumbed Haloumi & Spiced Roast Veg Salad

• Place Brussels sprouts, onion and sweet potato on 
a lined oven tray. Drizzle with olive oil, sprinkle over 
Nan’s special seasoning, season with salt then toss 
to coat. 
• Roast until tender, 20-25 minutes. 
TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• 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.
• Dip haloumi into the flour mixture, then into the 
egg and finally into the breadcrumbs. 
• Set aside on a plate.  

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

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