• Preheat oven to 240°C/220°C.
• Cut potato into large chunks.
• Cut haloumi into 1cm-thick slices.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. 
• Roast until just tender, 18-20 minutes.

• Remove tray from oven and lightly crush the semi-roasted potatoes on the tray.
• Drizzle with olive oil and return to oven to roast until golden, 8-10 minutes.

• While potato is roasting, set your air fryer to 200°C.
• Place mozzarella cauliflower bites into the air fryer basket and cook until browned and heated through, 10-12 minutes.
• 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. Transfer to a paper towel-lined plate.

TIP: No air fryer? Place mozzarella cauliflower bites on a second lined oven tray. Cook bites for 10-15 minutes until cooked through.

• Meanwhile, roughly chop cucumber.
• Thinly slice celery and red radish.
• Roughly chop dill.

• In a small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt.

• Spread herby yoghurt over the base of the serving bowls.
• Layer with smashed potatoes then top with cucumber, celery, radish, haloumi and mozzarella bites.
• Garnish with dill and drizzle over hot sauce.
• Toss everything together to combine just before consuming. Enjoy!