Honey-Thyme Haloumi & Roast Veggie Freekeh

While the freekeh is cooking, cut the tomato into 2cm wedges. Cut the carrot (unpeeled) into 1cm half-moons. Cut the beetroot into 1cm cubes. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

While the veggies are roasting, roughly chop the baby spinach leaves. Zest the lemon to get a generous pinch, then cut 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).

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can just chop them instead.

Heat a medium frying pan over medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 2 minutes each side. Reduce the heat to medium and add the honey and thyme. Cook, turning the haloumi, until fragrant, 1 minute.

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