• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut capsicum into bite-sized chunks. Cut zucchini into thick rounds. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. • Meanwhile, zest lemon, then slice into wedges. Pick oregano leaves. Slice haloumi into 1cm-thick slices. Pat haloumi dry and season wtih garlic & herb seasoning. • In a small bowl, combine a squeeze of lemon, the lemon zest and a drizzle of olive oil. Season and set aside.

• In a large saucepan, combine the water and vegetable stock pot. Bring to the boil. • Add couscous. Stir to combine, cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

• When roasted veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Add haloumi and cook, until golden brown, 1-2 minutes each side. • Remove pan from heat. Add the honey, oregano and sesame seeds, turning haloumi to coat. • Add roasted veggies, spinach & rocket mix and lemon dressing mixture to the couscous. Gently toss to coat. Season to taste.

• Divide the lemony roasted veggie couscous between bowls. Top with the honey-sesame herbed haloumi, spooning over any extra glaze. • Serve with any remaining lemon wedges.