Preheat the oven to 240°C/220°C fan forced. Cut the beetroot into 1cm chunks. Cut the carrot, zucchini and red onion into bite-sized pieces. Place the veggies, chermoula spice blend, a drizzle of olive oil and a pinch of salt on a lined oven tray. Toss to coat, then bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, cut the haloumi into 1cm slices and pat dry. In a small bowl, combine the babaganoush with a drizzle of water. Set aside.

Heat a large frying pan over a medium-high heat. Add the pepitas and toast. tossing, until golden, 3-4 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side.

When the veggies are finished cooking, add the baby spinach leaves to the tray and toss to combine.

Divide the chermoula roasted veggies between plates and top with the haloumi. Sprinkle over the pepitas. Top with the babaganoush. Tear over the mint (see ingredients) to garnish.