• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato and carrot into fries.
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes. 

• Meanwhile, roughly chop tomato. 
• Slice cucumber into half-moons.
• Cut halloumi into 1cm slices.
• In a medium bowl, combine halloumi, garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Set aside. 

• 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, then add the honey, gently turning halloumi to coat.

• In a large bowl, combine mixed salad leaves, tomato, cucumber, a pinch of salt and pepper and a drizzle of vinegar and olive oil. Season to taste.
• Divide veggie fries, tomato salad and garlic-herb halloumi between plates. Serve with Greek-style yoghurt. Enjoy!