• Preheat the oven to 220°C/200°C fan-forced. • Peel kumara and cut into bite-sized chunks. • Cut red onion into wedges. Slice the courgette into half-moons. Finely chop capsicum. • Place kumara on one lined oven tray. Place red onion and courgette on a second lined oven tray. Drizzle both trays of veggies with olive oil and sprinkle over the salt, mild Caribbean jerk seasoning and a pinch of pepper. Spread out evenly, then roast veggies until tender, 20-25 minutes. 

• While the veggies are roasting, roughly chop baby spinach leaves. • Cut lime into wedges. • Cut halloumi into 1cm-thick slices.

• In a medium bowl, combine baby spinach leaves, tomato, a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.

• When the veggies have 10 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side.

• Combine mayonnaise with a generous squeeze of lime juice in a small bowl.

• Divide Jamaican halloumi and roasted veggies between plates. Drizzle with lime mayo and tear over coriander to serve. Enjoy!