• 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 chopped veggies over two lined oven trays.
• 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: Cut the veggies to size so they cook in time.  

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

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

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