• Preheat oven to 220°C/200°C fan-forced. Slice apple into thin wedges. • Halve snacking tomatoes.

• Cut or tear bake-at-home ciabatta into bite-sized chunks. Place on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake until golden, 5-7 minutes. Set aside.

• Cut haloumi into 1cm-thick slices. • In a large bowl, combine the plain flour and Aussie spice blend. Season, then add haloumi slices, turning to coat. Set aside.

• In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook apple, stirring regularly, until softened, 3-5 minutes. Reduce heat to medium. • Add the honey and cook, stirring, until reduced and sticky, 2-3 minutes. Transfer to a large bowl.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest. • Meanwhile, to the bowl with the apple, add mixed salad leaves, tomatoes, croutons and mustard cider dressing. Toss to combine, then season to taste.

• Divide caramelised apple salad with croutons between bowls. Top with haloumi. • Sprinkle with shaved Parmesan cheese to serve. Enjoy!