Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Slice the red onion into wedges. Cut the carrot into bite-sized chunks. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and sprinkle with the chermoula spice blend. Season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, roughly chop the baby spinach leaves. Cut the haloumi into 1cm-thick slices and pat dry with paper towel.

Boil the kettle. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add the vegetable stock powder. Bring to the boil, then simmer the couscous, uncovered, until tender, 10-12 minutes. Drain, then return to the pan with a drizzle of olive oil. Transfer to a large bowl.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes on each side. In the last minute of cook time, add the honey and cook, turning the haloumi to coat.

Add the roasted veggies and baby spinach to the couscous and toss to combine.

Divide the roast cauliflower Israeli couscous between bowls. Top with the honey-glazed haloumi. Serve with the Greek-style yoghurt.