• Preheat oven to 240°C/220°C fan-forced. • Slice zucchini into half-moons. • Cut capsicum into bite-size chunks. • Roughly chop leek. • In a medium bowl, place haloumi and cover with water to soak. • Place prepped veggies on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes. • Finely chop garlic. • Drain and rinse cannellini beans.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Add cannellini beans, Aussie spice blend and half the garlic, then cook until fragrant, 1-2 minutes. • Add passata, vegetable stock pot (see ingredients) and the water and simmer, stirring occasionally, until reduced, 5-6 minutes. • Remove from heat and stir through roasted veggies. Season with pepper.

• While soup is cooking, slice bake-at-home ciabatta in half lengthways. • Place the plant-based butter and remaining garlic in a small bowl and microwave in 10 second bursts until softened. Season with salt. • Brush garlic butter over the cut sides of ciabatta. • Place on another lined oven tray and bake until golden, 5 minutes.

• Divide cannellini bean, haloumi and veggie soup between bowls. • Serve with garlic ciabatta. • Top with plant-based basil pesto to serve. Enjoy!