• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin, if you prefer!

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside. Slice red onion into wedges. • Cut cauliflower (including the stalk!) into small florets. • Roughly chop walnuts. 

• Place snacking tomatoes, onion and cauliflower on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, in a small bowl combine plant-based pesto and plant-based mayonnaise.

• To the pan with the caramelised onion, add a drizzle of olive oil and the pearl couscous. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous tender and water is absorbed, 10-12 minutes. • Drain haloumi and pat dry. • When the couscous has 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat.

• When the couscous is ready, add roasted tomatoes, cauliflower, onion and a drizzle of balsamic vinegar to the pan. • Toss to coat and season to taste.

• Divide veggie pearl couscous between bowls. Top with garlicky roast pumpkin and haloumi. Dollop with plant-based mayo. • Drizzle with plant-based basil pesto and sprinkle with chopped walnuts to serve. Enjoy!