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

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

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix, 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, halve and peel the red onion. Cut half the onion into wedges and thinly slice the remaining half.

Trim the courgette and slice into 1cm thick rounds.

Peel and grate the garlic (or use a garlic press). Halve the lemon.

Add the onion wedges to the potato tray and roast for the remaining time until golden, 18-20 mins. 

Meanwhile, pop the thinly sliced onion into a large bowl. Squeeze in the lemon juice and add the sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside to pickle.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

While everything's roasting, heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until charred, 3-4 mins each side.

Once charred, lower the heat to medium and stir in the garlic and dried oregano. Fry until fragrant, 30 secs more. Remove from the heat.

When everything's ready, add the honey and olive oil for the dressing (see pantry for both amounts) to the bowl of pickled onion and mix well.

Add the peas, cooked potatoes and veg, ciabatta croutons, baby leaves and mint to the bowl. Mix well until completely combined. 

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