• Preheat oven to 240°C/220°C fan-forced. Boil kettle. • Cut capsicum and courgette into bite-sized chunks. • Place capsicum, courgette and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and sprinkle over Garlic & herb seasoning. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, zest lemon to get a pinch, slice into wedges. • In a small bowl, combine a generous squeeze of lemon juice, the lemon zest and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season. Set aside. • In a medium saucepan, add the water and bring to the boil. • Add couscous, then stir to combine. Cover with a lid and remove from heat, then leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.

• When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm slices. In a small bowl, oregano, lemon zest, a squeeze of lemon juice, and a drizzle of honey. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add honey glaze. Cook, turning halloumi to coat, until fragrant, 1-2 minutes.

• Add roasted veggies, spinach & rocket mix, and lemon dressing to couscous. Gently toss to combine and season to taste. • Divide roasted veggie couscous between bowls. Top with honey and cheese and spoon over any remaining glaze. Sprinkle with grated Parmesan cheese to serve. Enjoy!