• 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 pecial seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. TIP: Betroot 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 lemon 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 1/2 the mint. Season to taste, then set aside.

• To a large heatproof bowl, add couscous and vegetable stock powder. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Immediately cover and leave for 5 mins. Fluff up with a fork and set aside.

• To a large heatproof bowl, add couscous and vegetable stock powder. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Immediately cover and leave for 5 mins. Fluff up with a fork and set aside.

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