PREPARE: Heat the oven to 220°C / 425°F / Gas 7. Peel the sweet potato and cut into large chunks. Roughly chop the potato and use the flat of a knife to squash the garlic cloves. Toss together in a bowl with the olive oil, then spread across a large baking tray. Season with salt and pepper, then roast for 20 minutes.

CHOP VEGETABLES: Meanwhile, halve the onions, then trim the root and tip end. Cut into wedges. Roughly chop the capsicum and zucchini, then toss together with the onion, oregano and chilli flakes in the bowl that had the potatoes in it. No need to add more oil, there will be enough in the bowl.

ROAST VEGETABLES: Slice the halloumi into 8 even pieces, then cut each piece in half again. After 20 minutes have passed, add the onion, capsicum and zucchini to the roasting tray and top with the halloumi. Scatter over the pine nuts or seeds and roast for a further 20-25 minutes, until the halloumi is lightly golden brown and the vegetables are tender.

MAKE THE VINAIGRETTE: While the vegetables are roasting, combine all the dressing ingredients in a glass jar and shake well to combine. Taste and adjust seasoning as necessary.

PLATE AND SERVE: When the vegetables have finished cooking, remove from the oven, pour over half the dressing and allow to cool for 5 minutes. Pile the rocket on a large serving platter, add the roasted vegetables and halloumi and toss gently to combine. Pour over the remaining dressing, garnish with fresh basil and season to taste. serve with fresh bread on the side.