• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel).
• Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces.
• Trim the courgette then halve lengthways. Slice widthways into 2cm thick half-moons. 
• Halve and peel the onion. Chop into thick wedges.

• Pop the potatoes onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper.
• Toss to coat then spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Pop the pepper, courgette and onion onto another lined baking tray.
• Toss with salt, pepper, garlic, harissa spice mix and a drizzle of oil. Spread out in a single layer.
• When the potatoes have been roasting for 10 mins, pop the veg onto the middle shelf of the oven.
• Cook until tender, 15-18 mins. Turn halfway through.

• While everything roasts, drain the grilling cheese then cut into 1cm slices (2-3 per person).
• Place into a bowl of cold water and leave to soak.
• Pop the mango chutney, aioli and harissa paste into a separate bowl and mix together.

• When 5 mins of roasting time remain, remove the cheese slices from the water.
• Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. 
• Once hot, fry the cheese until golden, 2-3 mins on each side.

• When everything is ready, share the roast potatoes and veg between plates.
• Arrange the golden cheese slices on top.
• Add the harissa aioli on the side for dipping.