• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into bite-sized chunks. Roughly chop tomato. • In a medium bowl, place haloumi and cover with water to soak. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste with salt and pepper. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• In a medium bowl, combine the honey, water (for the glaze) and half the mint. Season to taste. • In a medium saucepan, add the water (for the couscous) and bring to the boil. Add chermoula spice blend (see ingredients) and cook until fragrant, 1 minute. • Add couscous (see ingredients) and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Drain haloumi and pat dry. Cut the haloumi 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 and spoon over the honey and mint glaze until completely coated. Remove from the heat. 

• Divide Moroccan couscous and roasted veggies between bowls. • Top with honey-glazed haloumi and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with fetta yoghurt. Enjoy!