• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. Cut carrot into thick rounds. Slice onion (see ingredients) into wedges.

• Divide potato, beetroot, carrot, onion and Aussie spice blend between two lined oven trays. • Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.

• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat haloumi dry with paper towel and cook until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey and turn haloumi to coat.

• When the veggies are done, add baby spinach leaves to the tray and gently toss to combine.

• Divide roast veggie salad between plates. Top with honey-glazed haloumi. • Dollop over garlic aioli and sprinkle with flaked almonds to serve. Enjoy!