• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 2-3 minutes of cook time, add flaked almonds to one side of the tray and roast until golden. TIP: If your oven tray is crowded, divide between two trays.

• Finely chop cucumber and garlic. Cut haloumi into 1cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and cucumber, stir to combine. Season to taste and set aside.

• In a medium bowl, combine haloumi, curry powder(see ingredients) and a drizzle of olive oil. • When veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Remove pan from heat, then add apricot sauce, tossing haloumi to coat.

• In a large bowl, combine roasted veggies, salad leaves and a drizzle of white wine vinegar and olive oil.

• Divide Mumbai veggie toss between bowls. Top with apricot-glazed haloumi. • Spoon over any remaining glaze from the pan. Sprinkle with toasted almonds and serve with cucumber raita. Enjoy!