Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potato into 2cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, add the dried oregano and 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, 30-40 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Tear the ciabatta into roughly 2cm chunks and pop onto a baking tray in a single layer.

Drizzle with the oil for the croutons (see pantry for amount), spread over the garlic, then season with salt and pepper. Toss to coat well.

Bake the garlic croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre. Set aside for now.

When the veg has 10-12 mins of roasting time left, add the bacon and broccoli to the baking tray.

Toss to combine with the onion and potatoes, then return the veg to the middle shelf of the oven for the remaining time until cooked. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Meanwhile, add the pesto to a large bowl. Pour in the honey and olive oil for the dressing (see pantry for both amounts), then squeeze in the lemon juice. Stir until combined.

Taste the pesto dressing and season with salt and pepper if needed.

When everything's ready, stir together the bacon, roast veg, croutons and pesto dressing in the bowl (or just on the veg baking tray).

Let everything sit for a couple of mins (the ciabatta will absorb the flavours), then stir through the courgette ribbons and baby leaves.

Share the panzanella salad between your bowls and crumble the Greek style salad cheese over the top to finish.

Enjoy!