• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato, white turnip and courgette into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi 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 veggeis between two trays!

• When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm-thick slices. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return 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 the honey, turning halloumi to coat.

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

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