• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1 cm intervals.
• Cut halloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Place chicken on a second lined oven tray, sprinkle with garlic & herb seasoning, a pinch of salt and a drizzle of olive oil and turn chicken to coat.
• Top chicken with grated Parmesan cheese.
• Place chicken on lower oven shelf and bake until cooked through, 12-16 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, in a large bowl, combine mixed salad leaves, shredded cabbage mix, a drizzle of vinegar and olive oil. Season to taste. 
• Divide Parmesan-herb halloumi hasselback chicken, golden roast veg and rainbow salad between plates. Serve with the mayonnaise. Enjoy! 

Little cooks: Kids can take the lead by tossing the salad!