• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Slice brown onion into thick wedges. • Spread prepped veggies across two lined oven trays. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss veggies to coat, then spread out in a single layer. Bake until tender, 20-25 minutes.

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Roughly chop walnuts and parsley. • When the veggies have 5 minutes remaining, drain haloumi. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey, mixed sesame seeds and parsley and cook, turning haloumi, until fragrant and coated, 1 minute.

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Gently toss to combine.

• Divide roast veggie toss between bowls. Top with honey, sesame and parsley haloumi. • Sprinkle with walnuts to serve. Enjoy!