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

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

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve and peel the red onion, then cut each half into 3 wedges.

Halve any thick broccoli stems lengthways.

Pop the potatoes, carrots and onions onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. 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, pop the broccoli and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the potatoes have 10 mins remaining, roast the broccoli and tomatoes on the middle shelf of your oven until tender, 10-12 mins.

When everything's ready, transfer all the roasted veg to your largest tray.

Drizzle over the zhoug and honey (see pantry for amount), then toss to coat.

Share the veggie traybake between your serving bowls. 

Drizzle over the yoghurt. Crumble over the Greek style salad cheese to finish.

Enjoy!