• Before starting, preheat the broiler to high. 
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings.)
• Cover and bring to a boil over high.
• Once boiling, reduce heat to medium-high. Simmer uncovered for 8-9 min, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 3.)

• Meanwhile, 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 salt, 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.
• In a small bowl, reserve half the chipotle sauce. Add remaining chipotle sauce to pan with halloumi. Toss to coat. 
• Transfer halloumi to a plate. Cover to keep warm. 

• Meanwhile, trim green beans, then cut into 1-inch pieces. 
• When potatoes have simmered for 8-9 min, add green beans to the same pot. 
• Cook for 3-4 min, until potatoes and green beans are fork-tender. 
• Drain and return to the same pot, off heat.

• Meanwhile, drain pickles, reserving pickle juice, then finely chop.
• Thinly slice green onion.
• Peel, then mince or grate garlic.
• In another small bowl, combine mayo, mustard, reserved pickle juice, garlic and 1/2 tsp (1 tsp) sugar.

• To the pot with potatoes and green beans, add pickles, mayo dressing and half the green onions. Season with salt and pepper, then stir to combine.

• Divide halloumi and potato salad between plates.
• Spoon sauce over halloumi.
• Sprinkle remaining green onions over top.

If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season pork. 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. In a small bowl, reserve half the chipotle sauce. Add remaining chipotle sauce to pan with halloumi. Toss to coat. Cover to keep warm. No need to broil the halloumi after pan-frying.

Disregard instructions to add pork juices to remaining sauce.