• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and kūmara into bite-sized chunks. 
Cut onion (see ingredients) into wedges. 
• Pick and finely chop thyme leaves.
• Place potato, kūmara and onion on a lined oven 
tray. Drizzle with olive oil, sprinkle with Kiwi 
spice blend and thyme, season with salt and 
toss to coat.
• Spread out evenly, then roast until tender, 
20-25 minutes. 

TIP: If your oven tray is crowded, divide between 
two trays.

• Meanwhile, slice lemon into wedges.
• Finely chop garlic.
• Cut halloumi into 1cm-thick slices. 

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook garlic until 
fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add 
Greek-style yoghurt and a squeeze of lemon 
juice. Stir to combine and season to taste with 
salt and pepper. 

• When the veggies have 5 minutes remaining, 
return the frying pan to medium-high heat with 
a drizzle of olive oil. Cook halloumi until golden 
brown, 1-2 minutes each side.
• Remove pan from heat, then add onion chutney, 
the balsamic vinegar and a splash of water, 
turning halloumi to coat. 

• When the roasted veggies are done, remove tray 
from oven, then add baby spinach leaves, a 
generous squeeze of lemon juice and a drizzle 
of olive oil.
• Gently toss to combine.

• Divide herby roasted veggies between plates.
• Top with onion chutney-glazed halloumi and 
dollop over garlic yoghurt.
• Serve with any remaining lemon wedges. Enjoy!