• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into bite-sized chunks. 
• Place potato, Mumbai spice blend and brown mustard seeds on a lined 
oven tray. Drizzle with olive oil, toss to coat and spread out evenly. 
• Roast until tender, 20-25 minutes. 

• Meanwhile, slice tomato into wedges. 
• Grate carrot (see ingredients).
• Cut halloumi into 1cm slices. 

• When the potato has 5 minutes remaining, heat a large frying pan over 
medium-high heat with a drizzle of olive oil. 
• Cook halloumi, until golden brown, 1-2 minutes each side. 
• Remove pan from heat, then add apricot sauce, turning halloumi to coat.

• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. 
• Divide sticky halloumi, spiced potatoes and garden salad between plates. 
• Serve with garlic aioli and garnish with crushed peanuts. Enjoy!