• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with dukkah and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, to a medium bowl, add haloumi and cover with water. • Thinly slice cucumber into rounds. • Cut tomato into thin wedges.

• When wedges have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi, in batches, until golden brown, 1-2 minutes each side. • Remove from heat. Add the honey, turning to coat.

• In a medium bowl, add cucumber, tomato, mixed salad leaves and balsamic vinaigrette dressing. Season and toss to coat. • Divide haloumi, dukkah potato wedges and cucumber salad between plates. • Tear parsley over haloumi. Top with a dollop of garlic sauce to serve. Enjoy!