Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Slice the red onion into wedges. Slice the carrot into rounds. 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.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. In the last minute of cook time, add the honey and cook, turning the haloumi to coat. Remove the pan from the heat and set aside.

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

Divide the roast veggie Israeli couscous between bowls. Top with the honey-glazed haloumi. Serve with a dollop of the Greek-style yoghurt.