Preheat your oven to 220°C/200°C fan/gas mark 9.

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

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

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

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend and season with salt and pepper. 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.

When the sweet potato has around 20 mins remaining, remove the tray from the oven. Add the courgette and onion to the same tray with a drizzle of oil. Season with salt and pepper, then toss to coat. 

Return to the oven for the remaining time, 18-20 mins.

While everything's in the oven, in a small bowl, combine the tomato puree, sugar and water for the sauce (see pantry for both amounts).

Lay the naans on another baking tray.

Divide the tomato sauce between the naans and spread with the back of a spoon, leaving a 1cm border. Set aside for later.

When the veg has 5 mins roasting time remaining, pop the naans onto the middle shelf to warm through, 3-4 mins.

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, add the baby gem, balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper and toss to coat.

Once the veg has roasted, drizzle over the pesto and honey (see pantry for amount) and toss to coat.

Share the naans between your plates. Load the pesto veg onto each naan. 

Drizzle over the yoghurt and crumble over most of the Greek style salad cheese.

Serve the salad alongside and crumble over the remaining cheese to finish.