• Preheat oven to 220°C/200°C fan-forced. • Cut potato and parsnip into bite-sized chunks. Slice carrot into thick rounds. Slice onion into wedges. Finely chop garlic.

• Place potato, parsnip, carrot, onion and garlic on a lined oven tray. Drizzle with olive oil, sprinkle over Tunisian seasoning, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing occasionally, until golden, 2-3 minutes. Transfer to a bowl.

• Pat haloumi dry with paper towel, then cut into 1cm slices. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, turning, until golden brown all over, 1-2 minutes. • Add the honey to the pan and toss haloumi to coat, 1 minute.

• When the veggies are done, transfer to a large bowl and allow to cool slightly. • To the bowl of roasted veggies, add spinach & rocket mix. Toss to combine. Season to taste.

• Divide spiced roast veggie salad between bowls. Top with honey-glazed haloumi. • Garnish with toasted almonds. Serve with mayonnaise. Enjoy!