• Cut carrot into half-moons. Thinly slice celery. Finely chop garlic. 

• Cut the 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. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. Cook carrot, and celery until browned, 3-4 minutes. • Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and chicken-style stock powder, then bring to the boil. Little cooks: Kids can help by measuring the ingredients.

• Reduce heat to medium-low, then simmer, until veggies are tender is cooked through, 5-8 minutes. • When the veggies has 3 minutes remaining, add cooked halloumi and baby leaves and cook until just wilted. • Before serving, toast or grill flatbread to your liking, then drizzle with olive oil.

• Divide Indian coconut halloumi and veggie curry between bowls. • Serve with flatbreads. Enjoy!