• Before starting, preheat the oven to 425°F. 
• Wash and dry all produce.
• Finely chop almonds.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then panko and almonds. Toast for 2-3 min, stirring often, until golden.
• Remove from heat.
• Transfer almond-panko breading to a shallow dish.
• Season with salt and pepper, then stir to combine.

• Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Cut halloumi in half parallel to the cutting board. (NOTE: You will have two square halloumi steaks per block.)
• Season both sides with pepper.
• Coat halloumi all over with mayo.
• Working with one halloumi steak at a time, press both sides into almond-panko breading to coat completely.

• Transfer coated halloumi to a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
• Roast halloumi in the middle of the oven for 6-8 min, until golden.

• Remove any brown spots from potatoes, then peel and cut into 1-inch pieces. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.
• Mash 1 tbsp (2 tbsp) butter and cream into potatoes until smooth. Season with salt and pepper.

• Meanwhile, trim green beans.
• Peel, then mince or grate garlic.
• Reheat the same pan (from step 1) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted. 
• Add green beans, garlic, Zesty Garlic Blend and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. 
• Cover and cook for 5-6 min, stirring occasionally, until tender.

• Divide garlic green beans, creamy potato mash and almond-crusted halloumi between plates.

If you've opted to get halloumi, using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Cut halloumi in half, parallel to the cutting board. (NOTE: You will have two square halloumi steaks per block.) Season and coat halloumi the same way the recipe instructs you to season and coat chicken. 

Cook halloumi the same way the recipe instructs you to cook chicken, decreasing roasting time to 6-8 min, until golden.