Grilled Haloumi with Curried Potato and Baby Carrot

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes and carrots with garlic and first measure of curry spice mix on prepared baking tray with a drizzle of oil. Season with salt and pepper and roast for 25–30 minutes or until crunchy and golden. Turn once during cooking.
3. While vegetables are roasting, prepare the rest of the meal. Mix all curry sour cream ingredients in a bowl and set aside.
4. Lay haloumi flat with the long side facing you and cut into 1cm slices. Trim ends off lemon and slice thickly into 2 or 3 rounds. Dice tomato 0.5cm and set aside.
5. When roast vegetables have about 10 minutes cook time remaining, heat a drizzle of oil in a griddle or fry-pan on medium heat. Add lemon and haloumi, cook lemon for 3–4 minutes each side until golden and soft and haloumi for 1–2 minutes each side until golden.
6. When potatoes and carrots are cooked, toss in a bowl with baby spinach leaves and 3 tablespoons of curry sour cream. Mix well and season with salt and pepper to taste.
7. Place curried potato and baby carrot onto plates. Top with haloumi, scatter over tomato and roasted almond and dates. Top with mint leaves and serve grilled lemon and any extra curry sour cream on the side.