Pan-Fried Halloumi

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the oregano. Toss to coat, then 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, 30-40 mins.

Meanwhile, pop the aubergine, courgette and garlic onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
After 5 mins of roasting time, pop the courgette and aubergine tray onto the middle shelf of the oven and roast until tender, 25-30 mins. Turn halfway through.

While the veg is roasting, pop the fresh pesto into a small bowl and add the water for the drizzle (see ingredients for amount).
Mix it together - it should be drizzling consistency. TIP: Add more water if you'd prefer it more drizzly.

When 5 mins of roasting time remain, remove the halloumi slices from the cold water. Pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the halloumi and fry until golden, 2-3 mins each side.