Roast Potato, Courgette & Feta Salad

Preheat the oven to 180C fan bake. Line a large shallow baking dish with baking paper. Place the potatoes into the dish, drizzle over the olive oil and sprinkle over the Greggs Smoked Paprika. Season with salt and pepper. Roast in the oven for 20 minutes.

After the potatoes have been cooking for 20 minutes, turn the potatoes and add the whole block of feta to the dish. Return to the oven and cook for a further 20 minutes, until the potatoes are golden and tender. Remove from the oven and stir the feta through the potatoes. (The feta will have softened and become crumbly as it cooked).

Meanwhile, slice the courgettes diagonally into strips and place into a shallow bowl or dish. Drizzle over the olive oil and lemon juice. Sprinkle over the lemon zest, Greggs Rubbed Oregano and Greggs Chilli Flakes. Season with salt and pepper. Place the courgettes onto a preheated chargrill pan or barbecue. Cook for 4 to 5 minutes are tender and golden.

Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the frozen Wattie's Broad Beans, bring back to the boil and blanch for 1 minute. Remove from the saucepan, run under cold water to cool then peel.

Add courgettes and broad beans to the tray with the potatoes and stir to combine. Add the herbs then drizzle over the Eta Potato Salad Dressing. Toss together then place into a serving bowl. Garnish with extra fresh herbs.