• In a medium bowl, place halloumi and cover with water to soak.
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• In a shallow bowl, add the plain flour, salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, olive oil (2tbs for 2 people / 1/4 cup for 4 people). and Parmesan cheese (reserve some Parmesan for garnish!).
• Dip the halloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 
• Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. Transfer to a paper towel-lined plate.

• In a large bowl, combine spinach & rocket mix, cherry tomatoes (slice if preferred) and balsamic glaze. Season and toss to combine.

• Divide cherry tomato salad and Italian halloumi cottoletta between child and adult portions.
• Top salad with remaining Parmesan.
• Serve with dill & parsley mayonnaise. Enjoy!