• Before starting, preheat the oven to 450°F.
• 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. Cook for 10-12 min, until fork-tender.
• Drain and return potatoes to the pot, off heat.

• Meanwhile, 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 half the Zesty Garlic Blend.
• Heat a large non-stick pan over medium-high.
• When 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.
• Transfer halloumi to a plate. Cover to keep warm.

• Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 2-3 min, stirring often, until softened.
• Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir to combine.
• Add 1 cup (2 cups) water, soy sauce, broth concentrate and half the balsamic glaze. 
• Cook for 3-4 min, stirring often, until sauce thickens slightly. Season with salt and pepper.

• Meanwhile, cut tomato into 1/2-inch pieces.
• To a large bowl, add remaining balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add spinach and tomatoes, then toss to coat.

• When potatoes are fork-tender, roughly mash in cream and 1 tbsp (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
• Season with salt and pepper, if you like.

• Divide smashed potatoes and salad between plates. Top potatoes with halloumi. 
• Spoon sauce over halloumi and potatoes. 

If you've opted to get halloumi, cut into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and half the Zesty Garlic Blend. 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. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.