Honey-Glazed Haloumi & Spiced Roast Veggies

Place the potato, carrot, onion and garlic on an oven tray lined with baking paper. Sprinkle over the Tunisian seasoning and a drizzle of olive oil, then season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.

Cut the haloumi into 2cm chunks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel, then cook the haloumi, tossing, until golden brown all over, 4 minutes. Add the honey to the pan and turn to coat, 1 minute.

When the veggies are done, transfer to a large bowl and allow to cool slightly. Roughly chop the tomato. Add the tomato and spinach & rocket mix to the bowl, then toss to coat. Season to taste with pepper.