Before you begin... This recipe takes around 5-10 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg

Now let's get started! Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Peel and cut your red onion[s] into wedges Top, tail and chop your courgette[s] into quarters lengthways, then chop into large bite-sized pieces

Add a generous drizzle of olive oil to a large oven-proof dish (or two!) Add the chopped courgette to one side of the dish[es] with the onion wedges and cherry tomatoes Sprinkle over your chilli flakes (can't handle the heat? Go easy!), with your dried oregano and half your red wine vinegar (you'll use the rest later!) and give everything a good mix up

Top the mixed vegetables with your Greek cheese, then drizzle half of your honey (save the rest for later!) over the top Add your gnocchi to the other side of the dish[es] with a drizzle of olive oil and a pinch of salt and pepper

Put the dish[es] in the oven for 20-25 min or until the Greek cheese is slightly charred and the gnocchi is golden and crispy Combine the remaining red wine vinegar with the remaining honey and a generous drizzle of olive oil in a small bowl – this is your honey vinaigrette

Use this time to clear up, set the table, have a cup of tea or simply chill!

Boil a little water in a kettle Once the Greek cheese is slightly charred and the gnocchi is golden, remove the dish[es] from the oven and add a small splash of boiled water Give everything a good mix up until fully combined and saucy – this is your honey baked Greek cheese & crispy gnocchi Wash your lettuce, then pat dry with kitchen paper and roughly shred

Serve the honey baked Greek cheese & crispy gnocchi Drizzle the honey vinaigrette over the shredded lettuce and toss it all together Dig in!