• Preheat oven to 220°C/200°C fan forced. • Cut beetroot into 1cm chunks. • Slice carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water. Set aside. • Finely chop garlic. • Pick and finely slice mint leaves. • Roughly chop baby spinach leaves. • Slice lime into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small heatproof bowl. • Allow to cool for 5 minutes, then stir in the Greek-style yoghurt and half the mint. Season to taste, then set aside.

• To a large heatproof bowl, add couscous and salt. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). Immediately cover and leave for 5 minutes. • Fluff up with a fork and set aside.

• While couscous is cooking, drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning haloumi to coat. Set aside. • Gently stir roasted veggies through the couscous, then add baby spinach leaves and a generous squeeze of lime juice. Stir to combine. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: Chicken is cooked through when it is no longer pink inside.

• Divide lime couscous between bowls. • Top with golden chicken and haloumi. Spoon over the mint yoghurt. • Drizzle over golden goddess dressing. • Garnish with remaining mint. • Serve with any remaining lime wedges. Enjoy!