• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into fries. To a bowl, add haloumi and cover with water to soak. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggie fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• While the veggie fries are cooking, drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • 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. In the last minute of cook time, add lemon pepper seasoning, turning haloumi to coat.

• Meanwhile, halve snacking tomatoes. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add spinach, rocket & fennel mix and tomatoes. Toss to combine. Little cooks: Take the lead by tossing the salad!

• Divide haloumi, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!