• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and beetroot into bite-sized chunks. • Slice brown onion into thin wedges. • Spread potato, carrot and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 3 minutes. • Drain, then place veggies and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: If your oven tray is crowded, divide veggies between two trays.

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Roughly chop walnuts. • When veggies have 5 minutes remaining, drain haloumi. • 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. • Reduce heat to medium. Add the honey and mixed sesame seeds and cook, turning haloumi, until fragrant and coated, 1 minute.

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the white wine vinegar and olive oil. • Gently toss to combine.

• Divide roast veggie toss between bowls. • Top with honey sesame haloumi. • Sprinkle with walnuts and dollop with dill & parsley mayonnaise to serve. Enjoy!