• Finely chop garlic. Roughly chop baby spinach leaves and parsley. Zest lemon to get a good pinch and cut in half. • Cut haloumi into 1cm-thick slices. • In a medium bowl, combine curry powder, a pinch of salt and pepper and a drizzle of olive oil. Add haloumi and turn to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-low heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl. • To the bowl with garlic oil, add apricot sauce, lemon zest and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot noodles to the bowl of dressing. Toss to coat and set aside. • Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and parsley, then stir to combine. Season to taste and set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, add the honey and gently turn haloumi to coat.

• Meanwhile, add Asian slaw mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with curried haloumi. • Drizzle over garlic-parsley yoghurt and garnish with crushed peanuts to serve. Enjoy!