1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside.

2. Peel the butternut squash, remove the seeds and cut into bite-size pieces. Wash and dry the zucchini and cut it into (not too small) dices. Peel the onions and cut them into wedges. Peel the beetroot (best with gloves) and cut it into (not too small) dice. Add all cut veggies to a bowl, add the oil and season with salt, pepper, and chili flakes – mix well, then spread on the prepared baking sheet. Cut off the top of the garlic bulb for the dressing, place it on a piece of aluminum foil, and drizzle with 1/2 tbsp. olive oil and wrap with the foil. Place on top of the veggies and roast for about 45 minutes.

3. While the veggies are cooking cook the quinoa. Rinse the quinoa, add it together with the veggie stock to a pot and bring to a boil. Reduce the heat and let it simmer for about 15 minutes until the quinoa is soft. Remove from the heat and drain. When the veggies are ready add them to the bowl and mix to combine.

4. Remove the garlic bulb from the aluminum foil and squeeze the garlic cloves into a small bowl – mash with a fork. Add 3 tbsp. olive oil, the lemon juice, and honey and mix to combine. Gradually mix in the water to thin out the dressing a bit. Season with salt and pepper. Set aside.

5. Heat up a griddle pan* with some oil. Cut the halloumi into slices and fry them in the pan on both sides to get nice grill lines.

6. Add the quinoa and veggies to a serving plate, top with the halloumi, drizzle with the dressing and sprinkle with some chopped parsley. Serve slightly warm or cold.