• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. • Place cauliflower, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• When veggies have 10 minutes remaining, in a medium saucepan, heat the butter over medium-high heat. • Add chermoula spice blend (see ingredients) and cook until fragrant, 1 minute. Add the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Stir through baby spinach leaves and fluff up with fork, until wilted and combined.

• While couscous is cooking, slice lemon into wedges. Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • 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, a good squeeze of lemon juice and a splash of water, turning to coat, 1 minute.

• In a small bowl, combine Greek-style yoghurt and golden goddess dressing. • Divide Moroccan-spiced couscous between bowls. Top with roasted veggies and glazed haloumi. • Drizzle over yoghurt dressing. Tear over mint leaves. Serve with any remaining lemon wedges. Enjoy!