Lemon Pepper Crumbed Haloumi

While the wedges are baking, cut the haloumi into 4 slices (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) into thin sticks. 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 and a drizzle of olive oil. Season with salt and pepper. Just before serving, add the apple, parsley and slaw mix into the bowl with the dressing.

Pat the haloumi dry. In a shallow bowl, combine the lemon pepper spice blend and plain flour. Season with 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 the haloumi firmly into the flour mixture to help it stick!

Heat a medium frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.