• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch cubes.
• Peel, then cut onion into 1/2-inch pieces.
• To an unlined baking sheet, add potatoes, onions, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.

• Meanwhile, cut halloumi into 1/4-inch slices. 
  Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Sprinkle with Lemon-Pepper Seasoning.
• Heat a large non-stick pan over medium.
• When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Cover to keep warm.

• Meanwhile, zest, then juice half the lemon. Cut any remaining lemon into wedges.
• Cut tomato into 1/4-inch pieces.
• Peel, then mince or grate garlic.

• In a medium bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil.
• Add tomatoes and spring mix, then toss to combine.

• In a large bowl, whisk together lemon zest, 1/4 tsp (1/2 tsp) garlic, broth concentrate and 1/2 tbsp (1 tbsp) oil. Add potatoes and onions, then toss to coat.
• Divide halloumi, potatoes and salad between plates. Serve yogurt sauce on the side.
• Squeeze over a lemon wedge, if you like.

If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Sprinkle with Lemon-Pepper Seasoning. Heat a large non-stick pan over medium. When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Cover to keep warm.

Skip the instructions to slice halloumi.