• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place onion, potato, beetroot and peeled pumpkin pieces on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden. TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, cut haloumi into 1cm-thick slices. • Pick and finely chop thyme leaves.

• When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook haloumi in batches until golden brown, 1-2 minutes each side. • Return all haloumi to the pan, then add thyme and the honey and cook until fragrant and sticky, 1 minute. Remove pan from heat.

• When veggies are done, add baby spinach leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat. • Divide roasted pumpkin toss between bowls. Top with honey-thyme haloumi. • Dollop over dill & parsley mayonnaise. Sprinkle over toasted almonds to serve. Enjoy!