• Before, starting, preheat oven to 450°F. Wash and dry all produce.
• Cut potatoes into 1/2-inch wedges. 
• Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. 
• Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. 
• (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
• Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

• Meanwhile, cut broccoli into bite-sized pieces.
• Peel, then mince shallot.

• Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper.
• Heat a large non-stick pan over medium-high. 
• 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. Transfer halloumi to a plate. Cover to keep warm. 
• Wipe pan.

• Meanwhile, add 1 tbsp (2 tbsp) butter to the same pan (from step 2) over medium-high, then broccoli and 2 tbsp (4 tbsp) water.
• Cook, stirring occasionally, until tender, 4-5 min. Season with salt and pepper.
• Transfer to a medium bowl, then cover to keep warm.
• Wipe pan.

• Add 1 tbsp (2 tbsp) butter to the same pan. Heat over medium, swirling the pan until melted, 1 min.
• Add shallots. Cook, stirring occasionally, until softened, 2-3 min.
• Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
• Season with salt and pepper, to taste.
• Remove from heat.

• Divide roasted potatoes, broccoli and halloumi between plates.
• Spoon fig-maple sauce over halloumi.

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. Season with pepper. When the pan is 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. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying.

Disregard step to slice halloumi.