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

Pop the potatoes onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend and season with salt and pepper. Toss to coat. 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, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks. Peel and grate the garlic (or use a garlic press). 

Cut the tomato into 2cm chunks.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Heat a large frying pan on medium-high heat (no oil). Once hot, add the diced chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic. Fry for 1 min. 

While the chorizo cooks, in a medium bowl, combine the red wine vinegar, honey, chorizo (including the oil from the pan) and the olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season with salt and pepper, then mix in the tomato chunks. 

Once the chorizo is cooked, allow to cool for 2-3 mins, then add to your bowl of tomatoes
(including the oil from the pan).

Once the potatoes are cooked, remove them from the oven and scoop into a large bowl. Allow to cool slightly, 2-3 mins.

Once cooled, add the baby gem, avocado chunks and mint to the bowl. Pour over the chorizo, tomatoes and the dressing from the bowl. Season with salt and pepper. Mix to combine.

Divide the summer salad between your bowls. 

Crumble over the cheese (see ingredients for amount) to finish.

Enjoy!