• Preheat oven to 220°C/200°C fan-forced. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Thinly slice carrot into half-moons. Cut zucchini and sweet potato into bite-sized chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.

• Meanwhile in a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• While couscous is cooking, roughly chop baby spinach leaves. Pick thyme leaves. Zest lemon to get a generous pinch, then cut into wedges. • In a small bowl, combine Greek-style yoghurt, lemon zest and a pinch of salt and pepper. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.

• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Drain and pat the haloumi dry with a paper towel and add to pan. Cook until golden brown, 2 minutes each side. • Reduce heat to medium and add the honey and thyme. Cook, turning haloumi, until fragrant 1 minute.

• To the couscous, add roast veggies, spinach, a squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine and season to taste with salt and pepper.

• Divide roast veggie couscous between plates. Top with the honey and thyme haloumi. Dollop over lemon yoghurt. Serve with any remaining lemon wedges. Enjoy!