Preheat oven to 220°C/200°C fan forced. Cut the beetroot into small chunks. Slice carrot into thick rounds. Place prepped veggies and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

Meanwhile, pat haloumi dry, then cut into 1cm-thick slices. Finely chop garlic. Pick and finely slice herbs. Roughly chop mixed leaves. Finely zest lemon to get a generous pinch, then slice 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 bowl. Allow to cool for 5 minutes, then stir in the Greek-style yoghurt and 1/2 of the sliced herbs. Season to taste, then set aside.

In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

While couscous is cooking, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Remove pan from heat, then add the honey, turning haloumi to coat. Set aside. Gently stir the roasted veggies through couscous, then add mixed leaves, lemon zest and a generous squeeze of lemon juice. Stir to combine.

Divide lemony couscous between bowls. Top with golden haloumi. Spoon over the herby yoghurt. Garnish with remaining herbs. Serve with any remaining lemon wedges.