Heat your oven to 200°C/Fan 180°C/Gas 6. Pop the skewers in a dish or bowl and cover them with cold water. Set aside to soak while you prepare the veg. This will help stop the skewers catching and burning when you grill the skewers.

Scrub the potatoes and slice them into chips. Scoop them into a large roasting tin or onto a baking tray. Trim the ends off the courgette, halve and chop them into chunks. Add them to the potatoes. Halve the pepper, scoop out the seeds and white pith, then roughly chop the pepper and add to the tin. Peel the red onion, slice it into 6-8 wedges and add to the tin.

Drizzle 1 tbsp olive oil over the veg and season with a pinch of salt and pepper. Toss to coat everything in the oil and seasoning. Make sure the veg are spread out in a single layer (use 2 tins or trays if your roasting tin is a bit snug). Slide the tin into the oven and bake the chips and veg for 35 mins, till golden brown and lightly charred.

While the veg roast, squeeze around 1 tbsp lemon juice into a mixing bowl. Add the pesto and stir to mix it with the lemon juice and loosen it. Add the chicken breast mini fillets and turn them in the pesto marinade. Set aside for 5 mins to marinate.

When the veg have 15 mins left to cook, heat your grill to high and line a baking tray or grill pan with foil. If your grill pan has a rack, set that on it. Thread the chicken onto the skewers, keeping any leftover marinade. Slide the kebabs under the grill and cook for 10-12 mins, turning halfway and spooning over any leftover marinade till browned and cooked through (there should be no pink if you slice into the chicken). If your grill and oven are integrated, finish roasting the veg, then take them out of the oven, cover with foil to keep warm, then grill the kebabs.

While the kebabs cook, toss the salad leaves with 1/2 tbsp olive oil and a pinch of salt and pepper.

Serve the kebabs with the roast veg, the dressed salad and wedges of the remaining lemon for squeezing.