All-American Crumbed Haloumi

While the sweet potato is roasting, pat the haloumi dry, then slice to get two pieces per person. Zest the lemon to get a good pinch, then slice into wedges. Slice the apple (see ingredients) into thin sticks. Roughly chop the parsley.

In a large bowl, combine the Dijon mustard, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Top with the apple, parsley and slaw mix. Set aside.

TIP: Toss the slaw just before serving to keep the cabbage crisp.

In a shallow bowl, combine the All-American spice blend, plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Set aside on a plate.

TIP: Press the haloumi firmly into the flour mixture to help it stick!

In a medium frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, add the haloumi and cook until golden brown, 2 minutes each side. Transfer to a plate lined with paper towel.