• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini into rounds. • Cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water. • Place zucchini and snacking tomatoes on a lined oven tray. Add a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender and blistered, 20-25 minutes.

• Meanwhile, heat a large saucepan over medium-high heat. Add bulgur wheat, the water and lemon pepper seasoning. Stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes. TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!

• Meanwhile, heat a large saucepan over medium-high heat. Add bulgur wheat, the water and lemon pepper seasoning. Stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes. TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!

• When bulgur has 5 minutes remaining, drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add honey glaze, turning to coat, until fragrant, 1-2 minutes.

• Meanwhile, to the pan with bulgur, add roasted veggies, baby spinach leaves and a drizzle of olive oil. • Toss to combine and season to taste.

• Divide roast veggie bulgur between bowls. Top with oregano-sesame haloumi. • Spoon over garlic yoghurt to serve. Enjoy!