• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, place haloumi and cover with water to soak Cut potato into wedges.
• Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes. 

Little cooks: Help with sprinkling over the salt and tossing the wedges.

• Meanwhile, cut corn cobs in half. Place on a second lined oven tray.
• Drizzle with olive oil and season with salt and toss to coat.
• Roast until tender and slightly charred, 15-20 minutes. 

Little cooks: Help with sprinkling over the salt and tossing the corn.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook haloumi until golden brown, 1-2 minutes each side.

• While sausages are cooking, trim green beans.
• Thinly slice carrot into sticks. 

Little cooks: Help wash the veggies!

• Add green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender, 2-4 minutes.
• Drain veggies, then return to the bowl and cover to keep warm.

• Divide wedges, corn cob, seared haloumi and veggie sticks between plates.
• Serve with tomato relish. Enjoy! 

Little cooks: Add the finishing touch by drizzling over the tomato relish!