• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place potato, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend, 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 (see ingredients) and a squeeze of lemon juice and stir to combine. Season to taste.

• 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 leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine.

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