• Place haloumi in a medium bowl and cover with water to soak. • Thinly slice capsicum. Cut red onion and potato into bite-sized pieces. • Set air fryer to 200°C. Place capsicum, red onion, potato and carrot & zucchini mix in an air fryer basket. Cook for 10 minutes. • Remove basket and top with chermoula spice blend, a drizzle of olive oil and a pinch of salt. • Shake the basket, then cook until tender, a further 5-10 minutes. Cook in batches if needed. TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prepare veggies as above. Place capsicum, red onion, potato and carrot & zucchini mix on a lined oven tray. Top with chermoula spice blend, a drizzle of olive oil and a pinch of salt. Toss to coat, then bake until tender, 20-25 minutes.

• Meanwhile, drain haloumi and pat dry. • Cut haloumi into 1cm-thick slices. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.

• Add baby spinach leaves to the roast veggie tray. Toss to combine. • Divide roast veggie toss between plates. Top with Middle Eastern haloumi & chicken. • Serve topped with garlic sauce and sprinkled with torn mint. Enjoy!