• Preheat oven to 240°C/220°C fan-forced. Peel orange kumara. Cut kumara and carrot into bite-size chunks. • Place veggies on a lined oven tray. Sprinkle over All-American spice blend, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, roughly chop tomato. Finely chop garlic. • In a small bowl, combine cherry sauce, balsamic vinegar, the brown sugar, garlic and a splash of water. • In a medium bowl, place haloumi and cover with water to soak.

• When the fries have 10 minutes cook time remaining, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.

• While the steak is resting, return the frying pan to medium-high heat. Cook cherry glaze mixture until slightly reduced, 1-2 minutes. Remove from heat. Set aside. • In a medium bowl, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season and toss to combine.

• Divide spiced veggie chunks, tomato salad and haloumi between plates. • Spoon cherry glaze over steak to serve. Enjoy!