1Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2In a large bowl, combine the cubed sweet potatoes, red and yellow bell peppers, and red onion wedges.

3In a small bowl, whisk together the harissa paste, 2 tbsp olive oil, ground cumin, ground coriander, and minced garlic. Pour this mixture over the vegetables and toss until everything is evenly coated.

4Spread the coated vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.

5While the vegetables are roasting, cut the halloumi block into 1-inch cubes.

6Remove the baking sheet from the oven, add the halloumi cubes to the sheet, and toss gently with the partially roasted vegetables. Return to the oven and roast for another 15-20 minutes, or until the halloumi is golden and the vegetables are tender.

7While the halloumi and vegetables finish cooking, prepare the tahini drizzle: In a small bowl, whisk together the tahini, juice of half a lemon, and 2-3 tbsp cold water until smooth and creamy. Season with a pinch of salt.

8Once roasted, remove the traybake from the oven. Garnish with chopped fresh parsley.

9Serve immediately, drizzled generously with the tahini sauce and with fresh lemon wedges on the side.