Roast kumara: Preheat the oven to 200C fan bake. Line a large baking sheet. Peel and dice 1 large kumara into 2cm cubes and lay on the baking sheet. Season with 1 tsp salt, 1 tsp pepper and 1 tsp dried rosemary. Bake for 25-30 minutes, flipping halfway, until crispy.

Dressing: In a small bowl, combine 1 tbs honey, 1 tsp apple cider vinegar, 1 tsp lemon juice, 1 tbs wholegrain mustard and ½ tsp salt. Mix well and taste, adjusting seasoning if required.

Halloumi: Heat a large pan over medium heat. Add 1 tsp olive oil and tear the halloumi into 2cm chunks. Cook for 3 minutes, undisturbed, then flip. It should be crunchy but soft.

Assemble: Lay kumara on the bottom of a large bowl. Add 1 cup rocket, 1 diced avocado, 1 small diced cucumber and finish with crispy halloumi. Top with fresh chives, finely sliced red onion and a sprinkle of feta cheese. Drizzle the dressing over, and enjoy.