• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle with Mumbai spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool. TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, to a medium bowl, add haloumi and cover with water to soak.

• While the haloumi is soaking, roughly chop tomato. Thinly slice cucumber. Pick mint leaves and finely chop. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• While the potato is cooling, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add the honey and turn to coat.

• In a large bowl, combine mint, a good drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. • To the dressing, add cucumber, tomato, mixed salad leaves and roasted potatoes. Toss to combine and season to taste.

• Slice chicken. • Divide Indian spiced potato salad between bowls. • Top with haloumi and chicken. Drizzle over yoghurt to serve. Enjoy!