• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut capsicum and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, zest lemon to get a good pinch, then slice into wedges. • Slice haloumi into 1cm-slices. In a medium bowl, combine a drizzle of olive oil and the garlic & herb seasoning (see ingredients). Add haloumi, tossing to coat. • In a small bowl, combine a squeeze of lemon, the lemon zest, a drizzle of olive oil and the golden goddess dressing. Season, then set aside.

• In a large saucepan, combine the water and vegetable stock powder. • Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff couscous up with a fork. Set aside.

• 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 pan from heat. Add the honey, dried oregano (see ingredients) and sesame seeds, turning haloumi to coat. Set aside. • To the couscous pan, add roasted veggies, the salad leaves and the dressing mixture. Gently toss to coat. Season to taste.

• Divide lemony roasted veggie couscous between bowls. • Top with herbed honey and sesame haloumi, spooning over any extra glaze from the pan. • Serve with a dollop of garlic sauce and any remaining lemon wedges. Enjoy!