• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut zucchini and carrot into bite-sized chunks. Cut chicken breast into 2cm 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, add green dressing and a drizzle of olive oil. Season, 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 Italian herbs (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Lower heat to medium-high. 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, cooked chicken, spinach, rocket & fennel mix and the green dressing mixture. Gently toss to coat. Season. • 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 mayonnaise. Enjoy!