• Before starting, preheat the oven to 425°F.
  Wash and dry all produce.
• Remove any brown spots from potatoes. Peel, then cut potatoes 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 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat. 

• Meanwhile, trim green beans.
• Finely chop chives. 
• To a small bowl, add Dijon and honey. Stir to combine, then set aside. 
• Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in the package until broken into small crumbs (or finely chop, if you prefer).
• Cut halloumi in half parallel to the cutting board. (NOTE: You will have two square halloumi steaks per block.) Rinse halloumi in cold water, then pat dry with paper towels. Season with half the Zesty Garlic Spice Blend and pepper. 

• Line a baking sheet with parchment paper, then set aside. 
• Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil and halloumi (NOTE: Don't crowd the pan; cook halloumi in 2 batches if needed.) Cook  for 1-2 min per side, until golden. 

• Transfer halloumi to the prepared baking sheet.
• Carefully top halloumi with honey-Dijon mixture, then pecans. 
• Roast in the middle of the oven for 2-3 min, until warmed through.

• Meanwhile, reheat the same pan (from step 3) over medium-high. 
• When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
• To the pan, add 1 tbsp (2 tbsp) butter and remaining Zesty Garlic Spice Blend. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.

• When potatoes are done, mash garlic spread and cream into potatoes until creamy. Stir in half the chives. Season with salt and pepper.
• Divide mash, green beans and halloumi between plates. 
• Sprinkle over remaining chives. 

If you've opted to get halloumi, cut halloumi in half parallel to the cutting board. (NOTE: You will have two square halloumi steaks per block.) Rinse halloumi in cold water, then pat dry with paper towels. Season with half the Zesty Garlic Spice Blend and pepper. 

Sear and roast halloumi the same way the recipe instructs you to sear and roast chicken, decreasing roasting time to 2-3 min, until halloumi is warmed through.