• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Cut beetroot into 1cm chunks. Slice carrot into rounds. Cut capsicum into bite-sized chunks. Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies across two trays!

• When veggies have 5 minutes remaining, zest lemon to get a generous pinch, then cut into wedges. • Finely chop garlic. • In a small bowl, combine garlic, lemon zest, the honey, dried oregano (see ingredients) and a generous squeeze of lemon juice. Season with salt and pepper.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • 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 from heat, then add lemon oregano mixture, tossing haloumi to coat.

• To tray with roast veggies, add balsamic vinaigrette dressing and spinach & rocket mix, tossing to combine. • Divide roast veggie toss between bowls. Top with lemon-oregano haloumi and Greek-style yoghurt. • Serve with any remaining lemon wedges. Enjoy!