Chicken, Haloumi & Roasted Veg Bowl

• Cut sweet potato into bite-sized chunks. • Cut carrot and zucchini into rounds. • Cut beetroot into 1cm chunks. • Thinly slice mint.

• Place veggies on a lined oven tray. Drizzle with olive oil, add a pinch of salt, and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.

• When veggies have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Season with salt and pepper. Transfer to a plate. • Return frying pan to medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, drizzle over the honey and turn haloumi to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

• Once veggies have cooled, add baby spinach leaves and a drizzle of vinegar to the tray. • Gently toss to combine. Season to taste. • In a small bowl, add mint and Greek-style yoghurt. Sir until combined.