Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes (no need to peel them) then quarter or halve them so they're all roughly the same size. Add the potatoes to a large roasting tin or ovenproof dish. Drizzle over ½ tbsp olive oil and season with 1 tsp Italian herb blend and a pinch of salt and pepper. Toss to coat, then slide the potatoes into the oven for 15 mins.

While the potatoes roast, peel the red onion and slice it into 8 wedges. Pop it into a large mixing bowl. Trim the green top off the aubergine, then chop it into 2cm chunks. Trim the courgette and slice into 1cm-thick rounds. Add the aubergine and courgette to the onion.

Halve the red pepper, scoop out the seeds and white pith, and roughly chop it. Chop the broccoli into bite-size florets and the stalk into small pieces to match. Add both to the bowl. Drizzle over 1 tbsp olive oil and add 2 tsp Italian herb blend with a pinch of salt and pepper. Toss to mix.

Drain the halloumi and slice it into 8 pieces. Quarter the lemon.

When the potatoes have roasted for 15 mins, take them out of the oven. Add the veg to the tin and toss to mix. Make sure the veg are spread out in an even layer in the tin. Add the lemon wedges to the tin and pop the halloumi slices on top. Return to the oven and roast for 25 mins till the veg are all lightly charred and the halloumi is golden brown.

When the is ready, divide it between 2 warm plates and serve with the roast lemon wedges on the side for squeezing.