• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks. 
• Cut cauliflower into small florets. 
• Cut carrot into thick rounds. 
• Slice onion (see ingredients) and lemon
into wedges. 
• Pick thyme leaves (see ingredients). 

• Divide potato, cauliflower, carrot, onion and 
classic roast seasoning between two lined oven 
trays. Drizzle with olive oil, season to taste 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. Transfer to a bowl.

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

• When the veggies are done, add baby spinach 
leaves and a squeeze of lemon juice to the trays 
and gently toss to combine.

• Divide roast veggie medley between plates. Top 
with herby halloumi.
• Dollop over garlic aioli and sprinkle with toasted 
almonds. Serve with any remaining lemon 
wedges. Enjoy!