Step 1

Preheat the oven to 200C / 400F.

Step 2

In a large bowl, whisk together the honey and olive oil. Add the root veggies and toss to coat in the mixture. Add lots of salt and pepper to taste.

Step 3

Scatter on a baking tray, and place the onion wedges in the tray. Use a spatula to scrape the last of the honey-oil mixture to drizzle over the onions.

Step 4

Place in the oven for 25-30 minutes, until the veggies are browned around the edges and have shrunk down, but aren't fully caramelized yet.

Step 5

Add the herbs, then use a spatula to flip move the veggies around the pan. Place the halloumi in the pan, brush with a little oil on the tops, and then place back in the oven for another 10 minutes.

Step 6

Prepare the garlic yogurt by whisking all of the ingredients together.

Step 7

Check in on the veggies and halloumi after 10 minutes is up. We want the veggies should be well browned and the halloumi to be browned and crisping up around the edges, with a few lightly browned spots on the tops too. It may need another 5 minutes to get there, and you can rotate the pan in the oven if you find that it isn't cooking evenly.

Step 8

Serve with the yogurt and some lemon wedges for squeezing if you wish.