Grilled Haloumi with Roast Potato, Pea and Fennel Salad

Steps

1. oven to 220oC. Line an oven tray with baking paper.
2. Toss potatoes on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 18–20 minutes or until crunchy and golden. Turn once during cooking.
3. Mix mayonnaise, garlic and mustard together in a large bowl. Trim end off fennel bulb and cut in half. Thinly slice fennel on an angle until you have about 2 cups worth, including stems if desired. Roughly chop 2 tablespoons of fronds. Set aside.
4. Cut haloumi into 1 cm-thick slices and lemon into quarters.
5. When roast potatoes have about 5 minutes cook time remaining heat a drizzle of oil in a griddle or fry-pan on medium heat. Cook haloumi and lemon for 1–2 minutes each side until golden.
6. When potatoes are ready, toss in the bowl with mayonnaise, and mix through fennel, fronds, peas and rocket. Season with salt and pepper.
7. divide roast potato, pea and fennel salad between plates, top with a few pieces of grilled haloumi, a scatter of pecans and some mint. Serve grilled lemon on the side.