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

Divide the potato, cauliflower, carrot, onion and Tunisian seasoning over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, 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, cook the haloumi until golden brown, 1-2 minutes each side. Remove the pan from the heat, then add the honey and toss to coat the haloumi.

Add the baby spinach leaves to the oven trays with 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.