Lemon Pepper Crumbed Haloumi

While the wedges are cooking, cut the haloumi into 4 steaks (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Zest the lemon to get a good pinch, then slice into wedges. Finely slice the apple (see ingredients list) into matchsticks. Roughly chop the parsley leaves.

TIP: Soaking the haloumi helps mellow out the saltiness!

In a large bowl, combine the Dijon mustard, lemon zest, a squeeze of lemon juice, a drizzle of olive oil and season with a pinch of salt and pepper. Just before serving, add the apple, parsley and slaw mix into the bowl with the dressing.

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

Pat dry the haloumi with paper towel. In a shallow bowl, combine the lemon pepper 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 dip into the egg, and finally in the panko breadcrumbs. Transfer to a plate.

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

In a medium frying pan, heat a good drizzle of olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add the haloumi and cook until golden brown, 2 minutes each side.