• Bring a medium saucepan of lightly salted water to the boil. • Peel kūmara, then cut into large chunks. Finely chop garlic. Trim baby broccoli and halve lengthways. Cut carrot into thin sticks. • In a small bowl, combine dill & parsley mayonnaise and a splash of water. Set aside. Little cooks: Under adult supervision, older kids can help peel the kūmara!

• Cook kumara in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. • Return kūmara to the saucepan, then add the butter, milk and the salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the kūmara!

• Cut halloumi into 1cm slices. • In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. • Add halloumi, season with pepper and turn to coat.

• 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 the pan from heat, then add honey and a splash of water, turning halloumi to coat.

• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot until softened, 4-5 minutes. • Add baby spinach leaves and remaining garlic and cook until wilted, 1 minute. Season to taste.

• Divide garlic kūmara mash, veggies and halloumi between plates. • Drizzle over dill-parsley dressing to serve. Enjoy!

Little cooks: Kids can add the finishing touch by drizzling over the dill-parsley dressing!