Halloumi & Sunny Veggie Toss

• Place onion, beetroot, potato and courgette on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.

• 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.

• When the veggies are done, add baby leaves to the tray, along with a drizzle of vinegar and olive oil. Gently toss to combine.