Hot honey halloumi & blackberry salad

Preheat the oven to 220ºC, gas mark 7­. Tip the vegetables into a roasting tin. In a bowl, whisk 1½ tbsp honey sriracha drizzle, 2 tbsp olive oil and 1 tsp vinegar; season. Toss this dressing into the veg, then roast for 35 minutes or until sticky and tender enough to pierce with a fork.

Meanwhile, put 50g blackberries in a bowl and use a fork to lightly crush them. Whisk in 2 tbsp olive oil and the remaining 1 tsp vinegar, season and set aside. Drizzle the remaining 1 tbsp oil in a frying pan and set over a medium-high heat. Fry the halloumi until golden brown (about 1½ minutes on each side). Brush ½ tbsp honey sriracha drizzle onto the tops of the halloumi slices and cook for a further 30 seconds.

Once the veg is cooked, toss through the seeds and return the tin to the oven for a final 2 minutes. Arrange the veg on a platter with the halloumi and rocket, pour over the dressing and dot with the remaining blackberries, then finish with a drizzle of honey sriracha (about ½ tbsp).