• Preheat oven to 240°C/220°C fan-forced. • Cut chicken breast into 2cm chunks. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut beetroot into small chunks. • Place beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • 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, add the honey to pan, turning haloumi to coat.

• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Reduce heat to medium-high. • Cook haloumi, until golden brown, 1-2 minutes each side. • In the last minute of cook time, add the honey to the pan, turning haloumi to coat.

• To the bowl with the couscous, add the roasted beetroot, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. Season to taste. • Divide roasted beetroot couscous between bowls. Top with chicken, haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!