• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, add Kiwi spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In a medium bowl, place haloumi and cover with water to soak.

• Meanwhile, grate carrot. Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Place haloumi on a plate and sprinkle over garlic & herb seasoning on each side.

• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season haloumi on both sides with salt and pepper. • When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Add the butter, lemon zest and a squeeze of lemon juice and cook until melted, 1-2 minutes. Transfer to a plate.

• In a medium bowl, combine mixed salad leaves, carrot, radish, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide herbed haloumi, zesty potato chunks and carrot salad between plates. • Pour any remaining lemon butter sauce from the pan over haloumi. • Serve with dill & parsley mayonnaise. Enjoy!