Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Meanwhile, halve the baby plum tomatoes.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

When the potatoes have roasted for about 5 mins, remove them from the oven and add the sliced pepper to the tray. 

Drizzle with a little more oil, then toss together with the potatoes. Pop back into the oven and roast for the remaining time, 10-15 mins.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board, face-down. Slice lengthways into 1cm thick slices - you'll fan it out later.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then set your dressing aside.

When the potatoes and pepper have roasted, remove them from the oven and allow to cool a little. 

Add the roasted potatoes and pepper to the dressing bowl along with the baby plum tomatoes and baby leaves.

Toss together, then taste and add more salt and pepper if needed.

Share the salad between your serving bowls, then crumble over the Greek style salad cheese and sprinkle over the pumpkin seeds. 

Fan the sliced avocado out on top of the salad and finish by drizzling over the pesto. TIP: Loosen your pesto first with a little olive oil if you'd prefer until you get the drizzling consistency you like. 

Enjoy!