Preheat the oven to 220°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Cut the carrot (unpeeled) into 1cm rounds. Slice the red onion into 2cm wedges. Divide the potato, cauliflower, carrot, onion and Mumbai spice blend over two oven trays lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, finely chop the garlic. Cut the haloumi into 1cm-thick slices. Place the haloumi in a small bowl of cold water and leave to soak. 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 plate. TIP: Soaking the haloumi helps mellow the saltiness!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a second small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side. Remove the pan from the heat, then add the honey and toss to coat the haloumi.

Add the salad 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 yoghurt and sprinkle with the toasted almonds.