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 potato and onion onto a large baking tray. Drizzle with oil 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. 

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

Tear the ciabatta into roughly 2cm chunks and pop onto another large baking tray.

Add the young pea pods to the tray. Drizzle with oil, sprinkle over the garlic, then season with salt and pepper.

Toss everything together well and spread out in a single layer. Set aside for now. 

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

About 8-10 mins before the potato and onion are cooked, turn them. 

At the same time, slide the crouton and pea pod tray onto the middle shelf of your oven and bake until the croutons are golden and the pea pods are tender, 8-10 mins. 

Meanwhile, in a large bowl, combine the pesto, honey and olive oil for the dressing (see pantry for both amounts).

Halve the lemon, then squeeze the juice into the pesto dressing. Mix together. 

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

When everything's ready, stir the roast veg and croutons into the pesto dressing. 

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

Share the panzanella salad between your bowls. Crumble over the Greek style salad cheese and drizzle with the balsamic glaze to finish.