Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the cauliflower into small florets. Slice the carrot into rounds. Slice the red onion into wedges.

Divide the potato, cauliflower, carrot, onion and Tunisian seasoning (see ingredients) over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

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

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

Add the baby spinach leaves to the roasted veggies and gently toss to combine.

Divide the roast veggie salad between plates and top with the honey-glazed haloumi. Spoon over the garlic aioli and sprinkle with the toasted almonds to serve.