• Preheat oven to 220°C/200°C fan-forced.
• Slice onion into wedges.
• Place onion and roast veg mix on a lined oven tray. Sprinkle over tomato  & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 25-30 minutes. 

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.
• Drain couscous and return to the pan with a drizzle of olive oil. 

• Cut halloumi into 1cm slices. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and turn halloumi to coat.

• Slice lemon into wedges.
• Add the roasted veggies to the pearl couscous, along with plant-based basil pesto, a squeeze of lemon juice and baby spinach leaves. Stir to combine.
• Divide pearl couscous between bowls.
• Top with honey-glazed chicken, halloumi to serve. Enjoy!