• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave 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. • In a medium bowl, add haloumi and cover with water to soak. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi, until golden brown, 1-2 minutes each side. In the last minute of cooking add dukkah and turn to coat.

• Meanwhile, thinly slice celery. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add deluxe salad mix and celery. Toss to combine.

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