Honey-Glazed Haloumi & Spiced Roast Veggies

Place the potato, carrot, onion and garlic on a lined oven tray. Sprinkle over the Tunisian seasoning and drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, 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. Toast the flaked almonds, tossing occasionally, until golden, 2-3 minutes. Transfer to a bowl.

Pat the haloumi dry and cut into 2cm-thick slices. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi, turning, until golden brown all over, 1-2 minutes. Add the honey to the pan and toss the haloumi to coat, 1 minute. Remove from the heat and set aside.

When the veggies are done, transfer to a large bowl and allow to cool slightly. Thinly slice the radish. Add the radish and spinach & rocket mix to the roasted veggies, then toss to coat. Season to taste.