• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. Drain sweetcorn. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes. • In a medium bowl, place halloumi and cover with water to soak. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. Drizzle with olive oil and season with salt and pepper.

• 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. • Add ginger paste and sweet soy seasoning, and cook, turning halloumi until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, turning halloumi to coat. Transfer to a plate to rest.

• When the roast veggies are done, add a drizzle of vinegar to the oven tray and gently toss to combine. • Divide corn veggie toss and sweet chilli halloumi between plates. Drizzle over soy mayo. • Garnish with crispy shallots to serve. Enjoy!