• Preheat oven to 240°C/220°C fan-forced. • Cut white turnip and capsicum into bite-sized chunks. Slice onion (see ingredients) into wedges. Chop cauliflower (including stalk!) into small florets. • Spread cauliflower, turnip, capsicum and onion over two lined oven trays. • Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

• While the veggies are roasting, cut haloumi into 1cm 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 the frying pan to 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 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 roasted veggies, baby spinach leaves and balsamic & olive oil dressing. Season to taste. • Divide roasted veggies between plates. Top with Greek-style sesame haloumi. Tear over mint (see ingredients) to serve. Enjoy!