Preheat the oven to 220°C/200°C fan forced. Cut the beetroot into small chunks. Slice the carrot into thin rounds. Place the 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.

While the veggies are roasting, pat the haloumi dry and cut into 1cm-thick slices. Finely chop the garlic. Pick the mint leaves and finely slice. Roughly chop the baby spinach leaves. Finely zest the lemon to get a generous pinch, then slice into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook, 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 the mint. Season to taste, then set aside.

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

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

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