Preheat your oven to 220°C.

Place the peppers on a baking tray, drizzle over a good glug of olive oil and roast for 15 mins.

To make your spinach yoghurt, blanch the spinach in a pot of boiling water, then drain and set aside. Once cool, squeeze out as much water as possible. Chop into small chunks and set aside.

Mince a clove of garlic and fry in a pan with a glug of olive oil, then add your spinach to the pan. Fry for just a few mins then take it off the hob.

Toast your walnuts then roughly chop them.

Mince another clove of garlic and mix it in with the yoghurt and fried spinach. Add 80% of your walnuts, squeeze in ½ a juice of lemon, season with salt and pepper and give it a good mix.

Roughly chop your parsley, coriander and dill. Finely slice your spring onions and pop them all into a bowl with a glug of olive oil.

Slice your onion and pop them into a bowl with a good glug of olive oil. Microwave for 4 mins at medium heat until crispy.

Now it's plate up time. Smoosh your spinach yoghurt on a big plate, add your roasted peppers, top with the crispy onions, drizzle over the herby oil and sprinkle the remaining walnuts on top. Tuck in.