Roast Veggie Freekeh Bowl with Honey-Thyme Haloumi

While the freekeh is cooking, cut the tomato into 2cm wedges. Cut the carrot (unpeeled) into 1cm half-moons. Place the tomato, carrot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.

While the veggies are roasting, roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Cut the haloumi into 1cm thick slices. Pick the thyme leaves. In a small bowl, combine the creamy pesto dressing, lemon zest and water (for the dressing). Set aside. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead

Heat a medium frying pan over medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to medium-high heat with a drizzle of olive oil. Add the haloumi to the pan and cook until golden brown, 2 minutes each side. Reduce the heat to medium and add the honey and thyme. Cook until fragrant, turning the haloumi to coat, 1 minute.

When the freekeh is cooked, add the baby spinach, roasted veggies and a generous squeeze of lemon juice to the saucepan with the freekeh. Toss to combine and season to taste with salt and pepper.