Haloumi & Dukkah Roast Veggie Bowl

Place the sweet potato, zucchini, beetroot, red onion, dukkah and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat and roast until tender, 25-30 minutes. TIP: Beetroot is still quite firm even when cooked through. To test whether it's done, test it with a fork - it should easily pierce.

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper.

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.

In a medium bowl, add the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and vinegar. Season with salt and pepper and mix well. Add the mixed salad leaves and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.