Add the carrots, red onion and butter beans to a lined baking tray, sprinkle over the smoked paprika, and cumin seeds and season with salt and pepper. Add a generous drizzle of olive oil and toss well to coat.
Pop in the oven to cook for 30-35 minutes until golden brown and crispy.
In the meantime cook the brown rice as per the packet instructions.
To make the yoghurt and tahini sauce simply add all of the ingredients to a bowl and mix well to combine.
Once the brown rice has cooked, transfer it onto a large plate to cool and drizzle over the olive oil and apple cider vinegar.
Once the carrots and butter beans have roasted allow them to cool for about 10 minutes or so while you cook the halloumi.
Heat a little butter or olive oil in a pan over medium heat. Add the halloumi slices and cook for 1-2 minutes on each side until golden brown; remove from the heat and stir through the honey.
Add the carrots and butter beans to a large bowl with the rice and fresh coriander; toss well to combine.
Grab a large platter and spread the yoghurt, and tahini sauce over the base. Top with the roasted carrot, butter bean, and brown rice mixture and then scatter over the halloumi pieces.
Serve alongside some crunchy cos or a simple green salad.
Swap out the carrot for sweet potato or cauliflower or you could do a medley of roasted vegetables.
Swap out the butter beans for chickpeas or cannellini beans.