• Slice baby broccoli into thirds. Thinly slice carrot and courgette into half-moons. • Cut haloumi into bite-sized chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and courgette until tender, 5-6 minutes.

• Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Return haloumi to the pan and stir to combine. Season to taste.

• Meanwhile, toast or grill flatbreads to your liking, drizzle with olive oil and season with salt. • Slice flatbreads in half. • Divide one-pot Indian haloumi and veggie curry between bowls. • Serve with flatbreads. Enjoy!