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

Halve and peel the 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, 25-35 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 oil, season with salt, pepper and the garlic, then toss to coat well.

Bake the 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. Leave to one side for now.

When the veg has 8-10 mins of roasting time left, add the sugar snaps to the baking tray.

Toss with the onion and potatoes, then return the veg to the oven for the remaining time until cooked.

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

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

When ready, stir together the roast veg, croutons and pesto dressing in a large bowl (or just on a 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. Season with salt and pepper.

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

Enjoy!