• Preheat oven to 240°C/220°C fan-forced. Cut parsnip and carrot into bite-sized chunks. Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Sprinkle over half the garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• In a medium bowl, place halloumi and cover with water to soak.

Little cooks: Help toss the veggies.

• Meanwhile, place peeled pumpkin pieces on a second lined oven tray. Sprinkle over remaining garlic & herb seasoning, drizzle with olive oil and toss to coat.
• Roast pumpkin until tender and cooked through, 12-15 minutes.
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• 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. Transfer a plate.

• When veggies and halloumi are done, combine all veggies on one tray with baby spinach leaves and a drizzle of balsamic vinegar. Season to taste.

• Divide roast veggie toss between plates.
• Top with halloumi. Dollop over dill & parsley mayonnaise to serve. Enjoy!

Little cooks: Add the finishing touch by drizzling over the mayo!