• Halve potatoes lengthwise.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil (2 tbsp). Season with salt and pepper, then toss to coat.
• Arrange cut-side down.
• Roast in the bottom of the oven for 20-22 min, until tender.
  

• Meanwhile, thinly slice green onion.
• In a large bowl, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil. 
• Add carrots. Season with salt and pepper, then toss to coat.

• Heat a large non-stick pan over medium.
• While the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Applewood Smoke Spice.
• When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Add BBQ sauce. Toss to coat halloumi.
• Transfer halloumi to a plate. Cover to keep warm. 

• When potatoes are almost done, carefully remove them from the oven.
• Flip potatoes over, then arrange in the centre of the baking sheet. Sprinkle cheese over top.
• Return to the bottom of the oven. Bake for 2-3 min, until cheese melts.

• Add spinach to the bowl with carrots, then toss to combine.
• Divide halloumi, potatoes and salad between plates.
• Dollop sour cream over potatoes, then sprinkle with green onions.

If you've opted to get halloumi, while the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Applewood Smoke Spice. When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Add BBQ sauce. Toss to coat. Transfer halloumi to a plate. Cover to keep warm. No need to roast halloumi after pan-frying. 

Disregard instructions to slice halloumi.

Ne pas tenir compte des instructions pour trancher le haloumi.