• Slice halloumi in half crossways to get 1 thin steak per person.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook halloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate and cover to keep warm.

• Meanwhile, boil the kettle. Peel and cut potato into large chunks.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water for 6 minutes.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While potatoes are cooking, trim green beans. Thinly slice carrot into sticks. Chop broccoli (including stalk!) into small florets. Thinly slice brown onion.
• Place a colander or steamer basket on top and add broccoli, green beans and carrot.
• Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, for another
7-8 minutes.
• Transfer veggies to a bowl. Season and cover to keep warm.

• While veggies are steaming, wipe out the frying pan and return to medium-high heat.
• Cook onion, stirring regularly until softened,
5-7 minutes. Transfer to a small bowl and season with salt and pepper.

• Drain potatoes and return to saucepan.
• Add the milk, butter and a generous pinch of salt and mash until smooth.
• Stir in shredded Cheddar cheese, until melted. Cover with a lid to keep warm.

• In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Bring everything to the table.
• Build your own plate with halloumi steaks, cheesy mash, charred onions, steamed broccoli, green beans, carrot and gravy.
• If you've selected an add on bundle, serve with braised cabbage. Enjoy!