• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks. • Place on a second 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 lined oven tray, sprinkle with garlic & herb seasoning, a pinch of salt and a drizzle of olive oil and turn chicken to coat. • Spoon onion chutney over the chicken, then top 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, thinly slice apple into sticks. In a large bowl, combine apple, shredded cabbage mix, a drizzle of vinegar and olive oil. Season to taste. • Divide Parmesan, halloumi & onion chutney hasselback chicken, roast veggies & apple slaw between plates. • Serve with mayonnaise. Enjoy!