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

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the oregano, then 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, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the sliced pepper onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf until soft and slightly charred, 15-18 mins.

While everything roasts, trim the courgette and slice into 1cm thick rounds.

Heat a large frying pan on high heat (no oil).

When hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Cover with a lid or foil to keep warm.

Meanwhile, in a large bowl, add the balsamic vinegar, pesto, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then mix well to combine. Set your dressing aside.

Next, halve the baby plum tomatoes.

When the pepper has 5 mins left, add the baby plum tomatoes to the baking tray with an extra drizzle of oil if needed.

Return to the oven for the remaining time, until the tomatoes are softened and starting to burst.

Once the veg has roasted, add everything to the bowl of dressing and toss to coat.

Next, add the baby leaves and charred courgette to the bowl, season with salt and pepper, then mix to combine.

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

Enjoy!