• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into wedges. 
• Place kumara 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.
• In a medium bowl, place halloumi and cover with water to soak.

TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Kids can help toss the wedges.

• Drain halloumi and pat dry. Cut halloumi into 1cm-thick slices.
• 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.

• Meanwhile, add slaw mix, half the smokey aioli and parsley to a large bowl. Toss to coat and season to taste.

Little cooks: Take the lead by combining the ingredients for the slaw!

• Slice lemon into wedges. 
• Divide halloumi, kumara wedges and smokey slaw between plates.
• Serve with lemon wedges and remaining smokey aioli. Enjoy!