• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks.  Cut halloumi into 1cm-thick slices. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, in a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. • Cut halloumi into 1cm-thick slices.

• Heat a large frying pan over medium-high heat. • Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.

 • Divide roast veggie toss between plates. Top with halloumi and drizzle over hollandaise. • Sprinkle with toasted almonds to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the almonds.