• Before starting, wash and dry all produce.
• Remove any brown spots from potatoes and cut potatoes into 1/2-inch pieces.
• Trim, then cut green beans into 1-inch pieces.
• Finely chop 1/2 tbsp (1 tbsp) dill. (Like things herby? Use more dill!) 
• Zest, then juice half the lemon. Cut remaining lemon into wedges.

• 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. Simmer uncovered for 8-10 min, until tender-crisp. 
• Add green beans. Continue to cook for 2-3 min, until potatoes and green beans are fork-tender. 
• Drain, then transfer veggies to a large plate. Place in the fridge to cool slightly.

• Meanwhile, in a medium bowl, combine half the mayo and half the dill.
• In a shallow dish, combine breadcrumbs and 1 tbsp (2 tbsp) flour.
• Cut halloumi into 1/2-inch strips. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and half the Dill-Garlic Spice Blend.
• To the bowl with dill-mayo mixture, add halloumi, then toss to coat each piece.
• Working with one piece of halloumi at a time, press both sides into breadcrumbs to coat completely. Shake excess breadcrumbs back into the shallow dish, then transfer halloumi to a plate. Repeat with remaining halloumi. Discard any excess breadcrumbs.

• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp oil, then halloumi. (NOTE: For 4 servings, cook halloumi in batches, using 1 tbsp oil per batch.) Cook for 2-3 min per side, until golden. (TIP: Reduce heat if halloumi is browning too quickly.)
• Season with remaining Dill-Garlic Spice Blend.

• In a large bowl, whisk together Dijon, lemon zest, remaining mayo, remaining dill, 1 tbsp (2 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar.
• Add potatoes and green beans. Season with salt and pepper, then toss to combine.

• Divide creamy potato and green bean salad and dilly halloumi between plates.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get halloumi, cut halloumi into 1/2-inch strips. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and half the Dill-Garlic Spice Blend. Coat halloumi in the same way the recipe instructs you to coat chicken. 

Heat a large non-stick pan over medium. When hot, add 1 tbsp oil, then halloumi. (NOTE: For 4 servings, cook halloumi in batches, using 1 tbsp oil per batch.) Cook for 2-3 min per side, until golden. (TIP: Reduce heat if halloumi is browning too quickly.) Continue with recipe as written.