• Preheat the 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 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, finely chop garlic. Cut chicken breast into 2cm chunks. • In a small bowl, combine the honey, sesame seeds, a splash of hot water and dried oregano (see ingredients). • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• 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 chicken and haloumi, tossing occasionally, until browned and cooked through, 5-6 minutes. • 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 and chicken. • Spoon over garlic yoghurt to serve. Enjoy!