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

Chop the potatoes into 2cm chunks (no need to peel).

Trim the courgette, then halve lengthways. Slice widthways into 2cm thick pieces. Halve and peel the red onion. Slice each half into 4 wedges. Peel and thinly slice the garlic.

Drain the halloumi, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the oregano.

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, 30-40 mins. Turn halfway through.

Meanwhile, pop the baby plum tomatoes, courgette and garlic onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

After 5 mins of roasting time, add the veg tray to the middle shelf of the oven and roast until tender, 25-30 mins. Turn halfway through.

While the veg is roasting, pop the fresh pesto into a small bowl and add the water for the dressing (see pantry for amount).

Mix it together - it should be drizzling consistency, but add more water if you'd prefer it more drizzly.

When 5 mins of roasting time remain, 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.

When everything's ready, share the roasted potatoes and veg between your plates.

Lay the halloumi slices on top and finish by drizzling the pesto all over.

Enjoy!