• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into bite-sized chunks. • 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. Toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Lend a hand by helping to line the baking tray

• Meanwhile, finely chop semi-dried tomatoes. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a small bowl, combine tomatoes, fetta cubes and the honey.  • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add haloumi, turning 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. • In the last minute of cook time, stuff with tomato-fetta mixture. Cover with a lid.

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar and olive oil. • Toss to combine and season to taste. Little cooks: Take the lead by tossing the veggies. Careful, the tray is hot!

• Divide fetta and semi-dried tomato stuffed haloumi and root veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!