• Heat oven to 200°C / 400°F.
• Scrub the potatoes and cut into wedges. rinse and pat dry with kitchen roll, or tea towel. Lightly oil and sprinkle with rosemary

Root vegetables

• Peel the beetroot and scrub the vegetables, and cut into wedges or sticks of equal thickness.
• Mix honey and olive oil in a bowl. Add the root vegetables, toss to coat well, season generously with salt and pepper.
• Spread the vegetables on a baking tray, arranging in a circular pattern if you like. Tuck in the onion wedges, and drizzle over any remaining honey-oil mixture.
• Roast for 25–30 minutes until the edges are colouring and vegetables have softened.

Garlic yoghurt dressing

• Prepare the garlic yoghurt: whisk yoghurt, olive oil, lemon juice, garlic and salt until smooth.

Herbs, halloumi and olives

• Add the chopped herbs to the baking tray, stir the vegetables around, then add the halloumi slices. Brush the tops lightly with oil. Return to the oven for 10 minutes.
• Check the tray after 10 minutes – the vegetables should be browned, and the halloumi golden and crisping at the edges. Give it 5 minutes more if needed, turning the tray for even cooking.
• Heat up a dry frying pan and add the pine nuts. Lightly toast, stirring occasionally.

Serve

• Arrange the pototoes and vegetables in a circle around the serving dish and place the roasted halloumi and olives on top.
• Sprinkle with toasted pine nuts. Serve hot with garlic yoghurt and lemon wedges.