• Preheat oven to 240°C/220°C fan-forced. 
• Cut sweet potato and zucchini into 1cm chunks.
• Cut beetroot into 1cm chunks.
• Slice red onion into 2cm wedges.
• In a medium bowl, place haloumi and cover with water to soak.

• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper.
• Toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, finely chop garlic.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a medium bowl, combine chermoula spice blend, the salt, garlic, half the Greek-style yoghurt and a drizzle of water.
• Season with pepper, then add haloumi and toss to coat.

• 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.

• Zest lemon to get a pinch, then slice into wedges. 
• Roughly chop baby spinach leaves.
• In a small bowl, combine the lemon zest, remaining yoghurt and water. Season with saltand pepper.
• In a large bowl, add baby spinach, currants and roasted veggies. Toss to combine.

• Divide the roast veggie toss between plates. Top with the haloumi and drizzle over the lemon yoghurt. Sprinkle with the flaked almonds. Serve with any remaining lemon wedges. Enjoy!