Herbed Halloumi & Roast Veggie Toss

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• Meanwhile, combine halloumi, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl.
• When veggies have 5 minutes remaining, 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.
• Remove from heat, then add the honey and balsamic vinegar. Toss to coat.

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