• 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, thinly slice cucumber. • Grate carrot (see ingredients). • Cut haloumi into 1cm slices. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes.

• When the potatoes have 5 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add sweet chilli sauce, turning haloumi to coat. • In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season.

• Divide sticky haloumi, Bombay potatoes and garden salad between plates. • Sprinkle over toasted slivered almonds and serve with a dollop of garlic aioli. Enjoy!