• Preheat oven to 220°C/200°C. • Cut red onion into wedges. • Add onion and carrot & zucchini mix to a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• While veggies are cooking, cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water to soak. • In a large bowl, combine garlic aioli, Dijon mustard, the balsamic vinegar and a drizzle of olive oil. Season to taste. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • Place on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.

• Drain haloumi and pat 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. • Reduce heat to medium. Add the honey, turning to coat, until fragrant, 1-2 minutes. • Meanwhile, slice cucumber.

• Add baby spinach leaves, cucumber, roasted veggies and croutons to the dressing bowl and toss to combine. Season to taste. • Divide the crouton veggie salad between plates and top with the honey haloumi and flaked almonds to serve. Enjoy!