Double Herby Halloumi & Roast Veggie Salad

• Divide potato, cauliflower, carrot, onion and Aussie spice blend between two lined oven trays. • Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat halloumi dry with paper towel and cook until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Return all halloumi to pan, then remove from heat. Add the honey and turn halloumi to coat.

• When the veggies are done, add baby leaves to the tray and gently toss to combine.