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

• Grate carrot (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add 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 the water is absorbed, 5 minutes. Fluff up with fork.

• 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.

• Add the roasted veggies, baby spinach leaves and a drizzle of white wine vinegar to the pan with the couscous. Toss to combine. Season to taste. • Divide roasted veggie couscous between bowls. Top with haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!