• Note: This recipe is designed to be cooked with your child under adult supervision.
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
• In a medium bowl, place halloumi and cover with water to soak.

TIP: If your oven tray is crowded, divide the fries between two trays.
Little cooks: Help with sprinkling over the salt and tossing the potatoes.

• Meanwhile, chop broccoli (including stalk!) into small florets.
• Half-fill a medium saucepan with boiling water.
• Cook broccoli in the boiling water, over high heat, until just tender, 5-6 minutes.
• Drain and pat broccoli dry with paper towel.

TIP: Patting the broccoli dry helps it crisp up in the oven!

• Place broccoli on a second lined oven tray.
• Using the flat base of a bowl, crush broccoli until about 1cm thick. Drizzle with olive oil and season with salt and pepper.
• Sprinkle with shredded Cheddar cheese and grated Parmesan cheese and roast until golden, 12-15 minutes.

Little cooks: Help with crushing the broccoli and sprinkling over the Parmesan cheese.

• While broccoli is roasting, drain halloumi and pat dry. Cut halloumi into 1cm-thick slices.
• In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add halloumi and turn to coat. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook halloumi until golden brown, 1-2 minutes each side.
• Remove pan from heat, add BBQ sauce, turning halloumi to coat.

• Divide BBQ glazed halloumi, fries and cheesy crushed broccoli between plates. Enjoy!