Sweet Mustard Crumbed Haloumi

Place the pumpkin, beetroot and red onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Beetroot is still quite firm even when cooked. It's done when it can be pierced with a fork.

While the vegetables are roasting, drain the haloumi and pat dry with paper towel then cut into 1cm slices. In a shallow bowl, combine the plain flour, sweet mustard spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

When the veggies have 10 minutes cook time left, heat a medium frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side. Transfer to a plate lined with paper towel.

In a medium bowl, combine the honey, balsamic vinegar and olive oil (1 tsp for 2 people / 2 tsp for 4 people). Add the roasted veggies and the spinach & rocket mix to the bowl and toss to combine.