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

Chop the white and sweet potatoes into 2cm chunks (no need to peel).

Pop them both 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 your potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the courgette and slice into thick 1cm 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 amounts).

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

Halve the baby plum tomatoes.

When the potatoes have 5 mins left, add the baby plum tomatoes to the baking tray.

Return to the oven for the remaining time until the tomato skins begin to burst.

Once the potatoes and tomatoes have roasted, add everything to the bowl of dressing.

Add the baby leaves and charred courgette to the bowl, season with salt and pepper, then toss to coat.

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

Enjoy!