Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the zucchini into 1cm rounds. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

While the veggies are roasting, zest the lemon and slice in half. Pick the oregano leaves. Cut the haloumi in half lengthways to get 1 thin slice per person. In a small bowl, combine the juice of the lemon, a generous pinch of lemon zest and a drizzle of olive oil. Season and set aside. Add the water and garlic & herb seasoning to a medium saucepan and bring to the boil. Add the couscous. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.

Heat a large frying pan over a medium heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Add the honey, oregano and toasted sesame seeds. Turn to coat.

Add the roasted veggies, spinach & rocket mix and the lemon dressing to the couscous. Gently toss to coat and season to taste. Divide the roasted veggie couscous between bowls. Top with the honey-sesame haloumi and spoon over any remaining sauce.