Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces. Trim the courgette then halve lengthways. Slice widthways into 2cm wide slices. Halve and peel the red onion. Slice each half into 4 wedges. Peel and thinly slice the garlic. Drain the halloumi and slice widthways into 3 pieces per person. Place them into a small bowl of cold water and leave to soak.

Pop the potatoes and red onion onto a large roasting tray in a single layer. Drizzle with oil and sprinkle over the oregano. Season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden, 30-35 mins.

Meanwhile, pop the pepper, courgette and garlic onto another baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Five mins after the potatoes and onion have gone into the oven, pop the courgette and pepper tray onto the middle shelf and roast until tender, 25-30 mins.

While the veg is roasting, pop the green pesto into a small bowl and add the olive oil (see ingredient list for amount). Mix it together - it should be drizzling consistency. TIP: Add less or no oil if you'd rather it was less oily.

Five mins before the veg is ready, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Then remove from the heat.

When everything is ready, share the potatoes and vegetables between your plates. Lay the halloumi slices on top and finish by drizzling the pesto all over.