• Preheat oven to 240°C/220°C fan-forced. • Cut white turnip and capsicum into bite-sized chunks. Slice onion into wedges. • Place peeled pumpkin pieces, turnip, capsicum and onion on a lined oven tray. • Add garlic & herb seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting. Cut haloumi into 1cm-thick slices. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to bowl and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Add the honey, dried oregano (see ingredients) and toasted sesame seeds to the pan, gently turning haloumi to coat, 1 minute.

• In a large bowl, combine roast veggies, baby spinach leaves and balsamic & olive oil dressing. Season to taste. • Divide roasted veggies between plates. Top with Mediterranean sesame haloumi. Tear over mint leaves to serve. Enjoy!