• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot into half-moons. Cut parsnip into bite-sized chunks. Halve baby broccoli lengthways. • Place veggies on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, in a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• While the couscous is cooking, heat a medium frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Roughly chop parsley. Zest lemon to get a pinch, then slice into wedges. Cut haloumi into 1cm-thick slices. • In a second small bowl, combine Greek-style yoghurt and lemon zest, then season with salt and pepper. Set aside.

• When the veggies have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Pat haloumi dry with paper towel. Cook haloumi in batches until golden brown, 2 minutes each side. Return all haloumi to the pan. • Reduce heat to medium, then add the honey and parsley. Cook until fragrant, turning haloumi to coat, 1 minute.

• Add roasted veggies to the couscous, along with spinach & rocket mix, a squeeze of lemon juice and a drizzle of olive oil. Gently toss to combine, then season to taste.

• Divide roast veggie couscous between bowls. Top with honey and herb haloumi. Dollop over lemon yoghurt. • Sprinkle with toasted almonds and serve with any remaining lemon wedges. Enjoy!