• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut zucchini and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and garlic & herb seasoning (see ingredients), and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, slice haloumi into 1cm-slices. In a medium bowl, add haloumi and cover with water. • In a small bowl, combine a drizzle of olive oil and green dressing. Season, then set aside.

• In a large saucepan, combine the water and vegetable stock powder. • Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff couscous up with a fork. Set aside.

• Drain haloumi and pat dry. In a second small bowl, mix the honey, sesame seeds and dried oregano (see ingredients). • 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. • Remove frying pan from heat. Add the honey mixture, turning haloumi to coat. Set aside. • To the pan with the couscous, add roasted veggies, salad leaves and the dressing mixture. Gently toss to coat. Season to taste.

• Divide roasted veggie couscous between bowls. • Top with honey-sesame herbed haloumi, spooning over any extra glaze from the pan. • Serve with a dollop of garlic sauce. Enjoy!