• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato and white turnip into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays!

• When the veggies have 10 minutes cook time remaining, cut haloumi into 1cm-thick slices. • Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning haloumi to coat.

• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of the white wine vinegar in a large bowl. • Season with salt and pepper.

• Roughly chop parsley. • Divide creamy roast veggie salad between bowls. • Top with honey haloumi, parsley and toasted almonds to serve. Enjoy!