• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop them in a large oven dish.
• Drizzle with oil and season with salt and pepper.
• Roast on the top shelf of the oven for 25 mins.

• Meanwhile, halve and core the apple. Thinly slice. Peel the garlic cloves (keep them whole).
• Roughly chop the tomatoes.
• Crumble the Greek style cheese into small pieces.
• In a salad bowl, combine 1 tbsp oil (per 2P) with the balsamic glaze, a pinch of salt and pepper. Mix well to combine.
• Just before serving, toss the salad leaves and apple pieces through the dressing.

• When the potatoes have cooked for 25 mins, add the tomatoes, garlic cloves, half a sachet of Italian herbs (per 2P) and half the Greek style cheese to the oven dish.
• Place the salmon on top. Season with salt and pepper.
• Bake on the top shelf of the oven for another 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

NOTE: Swapping to hake? Follow steps as written, replacing salmon with hake where necessary.

• Once everything is cooked, plate up the salmon.
• Mash the garlic with a fork and mix with the veg while still in the oven dish.
• Divide the salad and roast veg between plates. 
• Finish the salad with a sprinkle of remaining Greek style cheese.