• Preheat oven to 240°C/220°C fan-forced. Spread chopped potatoes over a large microwave-safe plate. Cover with a damp paper towel. • Microwave potatoes on high, 3 minutes. Drain any excess liquid, then place potatoes on a lined oven tray. • Drizzle with olive oil, sprinkle over Aussie spice blend, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak.

• Meanwhile, place chicken tenderloins and mayonnaise in a medium bowl. Season with salt and pepper, then stir to coat. • In a shallow bowl, combine herb crumbing mix and a pinch of salt and pepper. • Dip each tenderloin into the seasoned crumbing mix. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat base of pan. • Cook chicken until golden and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, drain haloumi and pat dry. Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Place slaw mix and baby spinach leaves in a medium bowl. Drizzle with vinegar and olive oil. Toss to coat. Season to taste.

• Divide quick crumbed chicken, haloumi, slaw and spiced potato chunks between plates. • Serve with garlic aioli. Enjoy!