Mediterranean Haloumi, Beef & Roasted Lemony Fioretto Bowl

• Place sweet potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When veggies have 15 minutes remaining, place Fioretto on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 10-15 minutes.

• When veggies have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add dried oregano, lemon zest, the honey and a splash of water, turning haloumi to coat. Transfer to a plate and cover to keep warm.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Season generously with salt and pepper. Transfer to a plate.

• To tray with Fioretto, squeeze over some lemon juice. • To tray with veggies, add spinach & rocket mix and a drizzle of vinegar. Gently toss to combine. Season to taste.

TIP: Cooking the meat in batches over a high heat helps it stay tender.