• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, combine chicken drumsticks, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. Bake for 20 minutes. • Remove from oven, then add apricot sauce. Toss to combine and spoon over any juices. • Bake until chicken is golden brown and cooked through, 15-20 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.

• Meanwhile, chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide cauliflower between two trays.

• Meanwhile, thinly slice celery. • Cut halloumi into 1cm slices. • In a large bowl, combine celery, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste. • 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.

• Divide apricot chicken drumsticks, halloumi, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce from baking dish. • Serve with mayonnaise. Enjoy!