Lemon Pepper Crumbed Haloumi

While the wedges are cooking, slice the haloumi into 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 (see ingredients list) to get a good pinch, then slice into wedges. Thinly slice the apple (see ingredients list) into matchsticks. Roughly chop the parsley.

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 a pinch of salt and pepper. Just before serving, add the apple, parsley and slaw mix into the bowl with the dressing. Toss to combine.

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

Pat the haloumi dry 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 into the egg, and finally in the panko breadcrumbs. Set aside on a plate.

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

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, add the haloumi and cook until golden brown, 2 minutes each side.