Mix together all your marinade ingredients, except the honey. Add the lamb to the marinade and coat well. Leave to marinate for 10 minutes (or longer if you have the time).

Place the chopped butternut squash, aubergine and red pepper on a large baking tray and drizzle with 2 tablespoons of olive oil and sprinkle over a little salt and pepper. Toss to coat the vegetables evenly in the oil. Roast in your preheated oven for 15 minutes or until softened and just starting to go brown.

Meanwhile cook the rice according to packet instructions or your own preferences. Keep warm until needed.

Heat a griddle pan (or non-stick frying pan) over a high heat for 1 minute. Remove the lamb from the marinate, but reserve the marinade for later. Place the lamb steaks on the griddle pan and cook for 1 minute on high on each side, then 2 minutes on a low heat on each side (so 6 minutes in total). This will result in medium cooked lamb. If you prefer your lamb well cooked, cook your lamb for an extra minute on each side.

When the lamb is cooked, rest for 5-10 minutes, then cut into bitesize pieces.

Meanwhile add the honey and halloumi to the leftover lamb marinade and toss to coat.

After the vegetables have roasted for 15 minutes, remove them from the oven. Add the halloumi and then pour over the reserved marinade. Toss everything together and roast for a further 10 minutes.

To assemble the salad put the rice on a large serving platter, then top with the vegetables and halloumi, followed by the lamb. Drizzle over any remaining marinade from the roasting tray, then finish with the pomegranate seeds and mint.